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TUE, SEP 07 2010

Join us for STAFF LUNCH!

Join us for Staff Lunch today!

Join us each & every
Tuesday from 11:30-1:30
for our wildly popular, “open-to-the-public”

STAFF LUNCH

Here’s how it works:

You eat whatever our Chefs dream up (and boy are they competitive)! Occasionally Chef will fill us in on the lunch menu early in which case we post it on our calendar online for that date.

It’s a full lunch including drink and dessert.

We serve till the food is gone! (and we haven’t run out yet!)

Sorry we don’t take reservations … you’ll have to show up for the tasty fun. (Hey the whole idea is to get you here so we can promote our recent expansion, build community and show you what a gem we have in this historic and eclectic area known as Downtown Overland Park.)

$12 + tip

It’s a great lunch at a great price!

Can’t beat that!

Psst! We have begun work on a new cookbook which will contain some of the most popular recipes in these tasty menus ... but don’t tell anyone yet because we aren’t sure when it’ll hit the press.)

Class / Date

Description

Seats / Price / Location

880

WED, SEP 8 2010
9:00 AM

''Limited Hands-On'' Full-Day Intensive on Autumn Vegetables

“Limited Hands-On” Class

Full-Day Cooking Intensive on Autumn Vegetables

with Chef Cody Hogan

(including a Farmers’ Market Fieldtrip!)

Spend the day working alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City and your cooking skills will skyrocket.

Chef Cody has been inspired by the likes of Alice Waters when he worked at Chez Pannise and alongside Lidia Bastianich in several of her restaurants. Both of these iconic chefs carry in their souls the strong belief that cooking from fresh seasonal ingredients is the only way to cook so it is not surprising that Cody feels the same way. Add to that the fact that Cody is also a gardener and you have all the makings of a fabulous class focused on autumn vegetables and herbs.

This full-day cooking class is an intensive, interactive experience that includes:

discussion about farmers markets and local vs. “imported”

growing tips

a guided fieldtrip to the Downtown Overland Park Farmers’ Market

Cody will share his list of favorite cookbooks and show us the magic of certain techniques that can be applied over and over to so many vegetables dishes. We’ll learn:

how to properly build a salad

how to properly prepare our vegetables including the methods of braising, sauteing, roasting, gratineeing, blanching, boiling, pairing and pickling

how to cook with butternut squash (and all of its relatives), mushrooms, cabbage and other great seasonal veggies

how to to preserve the bounty of the season for use throughout the rest of the year

Whew! And that’s not even a full list of what you’ll learn. You’ll get in on some of the action, too so be prepared. A not-to-be-missed culinary cooking experience with lots of “Chef Cody” time! (Tastings, cooking class, lunch and fieldtrip)

Scheduled class time: 9:00 a.m. - 3:00 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 Seats Available

$130.00

Cody Hogan

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, SEP 8 2010
6:30 PM

Pro Series A: Class #2: Meats

Professional Culinary Arts Series A

Class #2: Meats

Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

881

THU, SEP 9 2010
6:30 PM

''Limited Hands-On'' The Basics of Cooking Gluten-Free

“Limited Hands-On” Class

The Basics of Cooking Gluten-Free

The need for a gluten-free diet became very real to Chef Michael Rochester and his wife when their daughter developed health problems years ago. They educated themselves about Celiac’s Disease; experimented with recipes, flavors, tastes and ingredients; learned to make many of their own gluten-free ingredients from scratch, since store-bought versions were so costly; and emerged on the other end of this long journey with much knowledge, tried-and-true recipes, and a passion to share what they learned with others.

We welcome Chef Michael (Jack Gage Restaurant) into our kitchen to teach the first of four gluten-free classes on our Fall schedule.

Tonight’s class will cover a lot of ground including:

how to plan menus

what foods to try; what foods to avoid

substitutions

money-saving tips

and other helpful suggestions and advice from a real professional

You’ll also learn how to cook, gluten-free, as Chef shows us how to make his Rice Flour Blend which we’ll all get a chance to use as we make pasta (Chef’s pasta is tasty and has a great texture). We’ll learn how to make a simple butter sauce for our pasta and enjoy sampling the dish plus take some uncooked pasta home with us to cook later!

Chef Michael will also show us how to make Masa and use it to create his Gluten-Free Cornbread Mini-Muffins.

After tonight you’ll be armed with an arsenal of great new ideas, tasty recipes that really work, and answers to many of those questions you’ve had about gluten-free cooking … but didn’t know who to ask. (Tastings and take-home pasta)

Scheduled class time: 6:30 - 9:30 p.m.

10 Seats Available

$60.00

Michael Rochester

At The Culinary Center

Class / Date

Description

Seats / Price / Location

834

FRI, SEP 10 2010
6:30 PM

The Executive Chef's Private Table: Bounty of the Harvest Wine Dinner

The Executive Chef’s Private Table

Bounty of the Harvest

An Epicurian’s Ultimate Wine Dinner Class

Reserved for VIPs and special friends and usually tucked away in the kitchen, The Chef’s Table gets you up close and personal with the person who has chosen to spend his career studying and preparing food. It’s the place where the Chef can pamper and bedazzle his guests in a dining experience like no other.

Tonight your table awaits you in our smaller and more intimate “Santa Fe Kitchen” where you will be seated with a small and select group of epicurians. It’s the best dinner and cooking class experience we have to offer –

outstanding service

a unique venue

a multi-course dinner

Course by course, each dish is demonstrated by our Executive Chef, then plated and served personally by the Chef. His intention is to teach and inspire you to have the kind of relationship with food that he has come to know.

We know it’s all about the food but it doesn’t hurt when your kitchen is located in a beautifully restored buggy barn from the turn of the century – an enchanting ambiance that beckons guests in and cozies them up for an intimate evening of conversation, marvelous aromas and flavors, and the ultimate dining experience.

Sit back, relax, sip some wine and enjoy the atmosphere as Executive Chef Matt Chatfield shares his most cherished recipes:

Gruyère Gougères with Huckleberry Mustard and Reggiano Cups with Goat Cheese Mousse

Micro Greens Salad with Peppercorn Crusted Cashew Cheese and Blood Orange Balsamic Syrup

Herb Gnocchi with Grape and Pear Tomatoes and Asiago Trugole

White Wine Poached Foie Gras with Pinot Grigio Jelly Garnish

Kobe Beef Strip Steak With Morel Mushroom Saute served with Roquefort Himalayan Purple Duchesse Potatoes and Heirloom Vegetable Saute

We’ll finish our feast of a dining experience with a sampling of fine desserts featuring Belgian chocolate.

This will be a night to remember. The Chef awaits you.

(Includes full dinner and dessert; course-by-course culinary demonstration; glass of paired wine served each course; recipe booklet; and our Signature Coffee Bar experience. Romantic ambiance, excellent service and unique venue at no additional charge! Full cash bar is available as well this evening.)

Scheduled class time: 6:30-9:30 p.m.
If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Waiting List

$125.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

882

FRI, SEP 10 2010
6:30 PM

''Limited Hands-On'' BBQ'n With Booze

“Limited Hands-On” Class

Flavorful Weekend Nights at The CCKC

BBQ’N WITH BOOZE

This class started out as a joke. I wanted to call it “Beer Drinking and The Art of Barbecue.” After we chuckled a bit, we quickly realized that there really is a lot to learn about barbecue and its relationship with beer, liquor and wine. And here we are with one of the most popular classes in our Midwest Barbecue Institute Program!

Tonight Bruce Campbell (the food and beverage guy with 25+ years in the restaurant business) will teach us some barbecue recipes utilizing beer, liquor and wine. We’ll learn how to pair beer … and wine! … with barbecue as we prepare:

Honey Bourbon Pork Loin

Beer Butt Chicken

Beef Burnt Ends

and Grilled Pineapple with Dark Rum

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like the “BBQ BLM” and “Caribbean Cape Cod.” What a fun and informative way to spend a Friday evening! (Tasting)

Scheduled class time: 6:30-9:30 p.m.

Check out Bruce's NEW BBQ'n with Booze Class: A "Spirited" Menu for Fall ... on 10/22!)

3 Seats Available

$65.00

Bruce Campbell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

835

SAT, SEP 11 2010
10:00 AM

Growing a Backyard Garden with Brooke Salvaggio (The Badseed)

Growing a Backyard Garden

with Brooke Salvaggio from “The Badseed"

Now is the prefect time to prepare for your spring garden! Just think, next year at this time, you’ll be harvesting some lovely treasures that will sustain your pantry throughout the winter!

Home gardening is all the rage. Consumers really do want to know what they are eating and more folks are enjoying the pleasures of harvesting their own home-grown delights. It’s easier than you think to grow your own organic vegetables, fruits and herbs and who better to teach you than "urban farmer," Brooke Salvaggio, founder and owner of a 2.5 acre suburban, organic garden – right in the middle of Kansas City. It’s where Brooke gets “down and dirty” growing heirloom vegetables and fruits to be sold at her Funky Friday Night Farmers' Market in the Crossroads Arts District.

Today we’ll tour her garden and see first hand how it’s done. She’ll teach us the basics of starting our own backyard garden, whether we’re are looking for a few container plants or want to embark on a slightly bigger garden venture.

She’ll explore heirloom tomatoes, flavorful peppers, root vegetables, herbs, and much more. We’ll also get an up-close demo of garlic planting and everyone will take home garlic seed to plant at home – just wait until next summer when you have aromatic garlic bulbs in your garden!

We’ll then return to The Culinary Center where we’ll taste dishes made from this beautiful organic produce and continue with instruction as well as Q&A time with Brooke.

This is a class not to miss – I know I won’t! (Hearty Tastings) (Everyone receives organic Garlic Seed grown by BADSEED Farm (www.badseedfarm.com) as well as a packet of heirloom seeds for the Spring ahead!)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

(We’ll meet at 10:00 at Brooke’s urban garden (address to be provided to registered students), then return to The Culinary Center for tastings)

15 Seats Available

$55.00

Brooke Salvaggio (Badseed)

At The Culinary Center

Class / Date

Description

Seats / Price / Location

884

SAT, SEP 11 2010
10:00 AM

Junior Chefs Academy: Knife Skills and Kitchen Safety

Junior Chefs Academy

“Hands-On” Class
(for students ages 9 to 14)

Knife Skills and Kitchen Safety

Learn all about knife safety in the kitchen including how to choose a knife that’s right for your hand, how to sharpen your knife correctly, and how to store knives properly.

We’ll learn and practice the basic “cuts” used in the kitchen including:

dicing

mincing

chopping

and julienne cuts

Much time will be spent practicing on the right “hold” of the knife and the very important use of the “chef’s claw” to make sure our young chefs are safe with any food preparation – here and at home!

We’ll also discuss safety issues in the kitchen including ...

the importance of proper attire

cooking with fire

and handling hot pots and pans

An essential course for any cook! (Ages 9 to 14) (Snacks)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

******************************

Hey Kids! Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

Designed for young "foodies" aged 9-14 who want to become better cooks and be involved in the world of cooking, food and the culinary arts! Membership rewards include patches and pins for each JCA class attended, a chef's jacket and toque, monthly recipes, "members only" events, coupons, discounts, certificates, the chance to become "Junior Chef For A Day" here at The Culinary Center of Kansas City ... and much, much more! Click on the following link for more information!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

Waiting List

$45.00

Leah Schmidt

At The Culinary Center

Class / Date

Description

Seats / Price / Location

883

SAT, SEP 11 2010
5:30 PM

''Limited Hands-On'' Smokin' Party Food!

"Limited Hands-On" Class

New Midwest Barbecue Institute Class

SMOKIN’ PARTY FOOD!

Dust off the smoker and break out the grill! Let’s get ready to rumble and whip up some party fare that’ll knock the socks off your party guests. It could also make you the talk of “Tailgation” for the rest of football season!

Master BBQ’er Andy Groneman has a passion for the “Que” that is downright contagious and with bragging rights and lots of wins under his belt, he is the RIGHT man to show you how it’s DONE!

You’ll learn some fundamentals about smokin’ and grillin’ alongside this BBQ champ as we learn how to make:

Bacon-Wrapped Pork Tenderloin (melt-in-your-mouth morsels of pork!)

ABTs (Atomic Buffalo Turds!) (yep, that’s what I said!)

“Fatties” (hand-rolled smoked sausage)

and Andy’s favorite snack … Smoked Nuts Andy-Style

Armed with your newfound knowledge and some smokin’ hot new recipes from this award-winning BBQ champ, we’re talking “Score!” on the party front. (Tasting)

Scheduled class time: 5:30 - 8:30 p.m.

17 Seats Available

$55.00

Andy Groneman

At The Culinary Center

Class / Date

Description

Seats / Price / Location

885

SAT, SEP 11 2010
6:30 PM

''Hands-On'' Cooking for Couples: Some Like it Hot!!

“Hands-On” Class

Flavorful Weekend Nights at The CCKC

Cooking for Couples

Some Like it Hot!!

Cooking with Peppers and Other Hot Stuff!

CCKC Executive Chef Matt Chatfield makes a killer homemade hot sauce … thrives on Asian dishes with a kick … and gets fired up making Mexican specialties. He certainly knows his peppers and other heat-filled ingredients.

If you can stand the heat in the kitchen, let’s have some fun tonight as we learn how to cook and work with peppers and other hot ingredients. Don’t worry, it’s not all “macho” heat tonight … we’ll be studying the nuances of peppers as well and teach you how to get just the right amount that YOU desire!

We’ll start with a special drink concocted just for the evening to “light a fire” under us. Then Chef Matt will ignite our excitement as he teaches us some of his favorite recipes - perfect for cooking together as a couple! Our menu includes:

Southwest Cobb Salad with Habanero Ranch Dressing

Chicken Satay with Thai Peanut Sauce

Hot Pepper Sauce 101

Chili Rellenos Poblano

For dessert, let’s whip up some fiery Chipotle Brownies (don’t knock ‘em till you’ve tried ‘em!).

It’s gonna get HOT in here but, not to worry … we’ve alerted the OP Fire Department! (Includes cooking class, dinner, specialty drink and all the water you can drink!)

Scheduled class time: 6:30-9:30 p.m.

Class fee of $150 is per couple/team. Please note that "seats available" refers to the number of couple/team spots available in class.

Waiting List

$150.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

886

SUN, SEP 12 2010
10:00 AM

Full! Class Added at 2:00 or 11/28! ''Hands-On'' Tiny Tots: Curious George and the Missing Bananas

Full! Another Class has been added at 2:00 on September 12th and also on November 28th from 10:00 a.m. - 12:00 Noon!

“Hands-On” Class

Tiny Tots In The Kitchen (Ages 2-4)

Curious George and the Missing Bananas

That little mischievous monkey, Curious George, got into our kitchen last night and hid all of our bananas! We need all tiny chefs (and their adult cooking partners) to join our “Banana Safari” as we search high and low for those lovely yellow fruits so we can use them today in our cooking class!

It’s is a great day to spend time with your child, grandchild, niece or nephew here in our kitchen where you will create some wonderful memories (and photo ops!), while your budding chef starts on the road to learning important kitchen and life skills.

They will learn ...

how to follow instructions as they stir and whisk and crack an egg

how to cut some fruit (using very kid-friendly knives!)

how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off or gets bored.

We’ll work together as teams to make ...

Chocolate-Dipped Frozen Bananas on a Stick (covered with sprinkles of course!)

Banana & ‘Nilla Wafer Pudding Cups

and your very own mini loaf of Banana Bread to take home!

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. Each child will go home with a special Curious George gift! (Tasting, Take-Home Mini Banana Bread and Special Gift)

Scheduled class time: 10:00 a.m. - 12:00 noon

Class fee of $60 is per adult/child team. Please note that "seats available" refers to the number of adult/child team spots available in class.

Waiting List

$60.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

1011

SUN, SEP 12 2010
10:00 AM

Smoking 101: The ''Art of Smokology''

Midwest Barbecue Institute Class

SMOKING 101:

The “Art of Smokology”®

Let the “SmokeFest” begin! Today competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), shares his extensive experience in this very special power-packed 4-hour class. Whether you think you’re pretty good or you don’t know a thing, this class is GUARANTEED to take you to a new level.

All the basics of backyard smoking:

use of a smoker
fuel types
wood choices
matching wood with foods
product identification
meat selection
trimming
time and temperature
proper techniques
developing “smoke ring” and “bark”
applying a rub
mops and dry rubs
the four “flavor” stages
sauce testing
proper pork shredding techniques
what to look for in BBQ from start to finish
and discussions of BBQ regions

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence …

Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto & Gorgonzola

Award Winning Rib Stars Hawg’s Breath Baby Back Ribs

“Rub Me Tender”® Brisket & Burnt Ends

Twice-Smoked Pulled Pork

and BBQ Spiced Smoked Italian Sausage

Folks, this is the quintessential class on smoking! (Tasting)

Scheduled class time: 10:00 a.m.-2:00 p.m.

Note: This is a demonstration class with no hands-on participation.

This class also offered on 10/17.

29 Seats Available

$85.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

1008

SUN, SEP 12 2010
2:00 PM

''Hands-On'' Tiny Tots: Curious George and the Missing Bananas

Another class added on November 28th 10:00 a.m. - 12:00 noon!

“Hands-On” Class

Tiny Tots In The Kitchen (Ages 2-4)

Curious George and the Missing Bananas

They will learn ...

how to follow instructions as they stir and whisk and crack an egg

how to cut some fruit (using very kid-friendly knives!)

how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off or gets bored.

We’ll work together as teams to make ...

Chocolate-Dipped Frozen Bananas on a Stick (covered with sprinkles of course!)

Banana & ‘Nilla Wafer Pudding Cups

and your very own mini loaf of Banana Bread to take home!

Scheduled class time: 2 pm - 4pm

Class fee of $60 is per adult/child team. Please note that "seats available" refers to the number of adult/child team spots available in class.

Waiting List

$60.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

887

SUN, SEP 12 2010
6:00 PM

"Hands-On" The Fundamentals of Baking

“Hands-On” Class

The Fundamentals of Baking

with Chef T.J. Stack (Savoy Hotel)

We’re firing up the ovens and digging out the rolling pins for a fun-filled evening of baking with Chef T.J. Stack. If you haven’t met Chef T.J. yet, you are in for a treat … he’s fun and engaging and a real swell kinda guy, too! Chef T.J. can do it all – savory, sweet, baking, desserts … you name it. This talented, laid-back professional is the perfect instructor to teach us baking fundamentals that will serve us for years to come as we bake at home.

This evening we’ll learn to make:

White Bread Dinner Rolls

Italian Loaf Bread

and Chef’s Sweet Spice Rolls

– all of which we will taste, make and take home! Not to worry … Chef will tell you how to freeze all these beauties so you can pull ‘em out and dazzle company with your homemade baked goods when they visit next month! (Tasting and Take-Home Baked Creations)

Scheduled class time: 6:00-9:00 p.m.

1 Seats Available

$55.00

Chef T.J. Stack

At The Culinary Center

Class / Date

Description

Seats / Price / Location

889

MON, SEP 13 2010
6:30 PM

"Hands-On" Classic & Contemporary Sauce-Making Class #1

"Hands-On" Class

CLASSIC & CONTEMPORARY
SAUCE-MAKING
A 5-Session Comprehensive Cooking Series

Class #1: Asian Sauces

Join Master Sauce Chef Gary Hild as he shares his incredible sauces expertise during this intensive 5-class series where you’ll experience sauce-making starting from the fundamentals, continuing on through the Mother Sauces and experimenting with sauces from global cuisines.

Asian cuisine is fresh and flavorful, largely due to the sauces served on and alongside Asian foods. Our journey of spices from around the world starts this evening in Asia … with lively and flavorful sauces such as:

Red Curry Paste

Spring Rolls Served with Cilantro Lime Sauce and Thai Bird Chilies

Peanut Sauce

Ginger Soy Sauce

Ponzu

and the ever-popular Teriyaki Sauce

Scheduled class time: 6:30-9:30 p.m.

15 Seats Available

$550.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

888

MON, SEP 13 2010
6:30 PM

"Limited Hands-On" Asian Party Fare

“Limited Hands-On” Class

Asian Party Fare

Asian cuisine is fresh, flavorful and downright fun … especially when you learn how to make it alongside Executive Chef Sophia Chatfield (who is Indonesian and knows a thing or two about cooking and teaching Asian foods!).

Tonight alongside this delightful professional, you’ll learn some tasty “small bites” that make great additions to any holiday party, buffet or family meal. They will become some of your favorite recipes … trust us!

You’ll get your hands in on some of the action as you learn how to make:

Shrimp Spring Rolls

Grilled Mini Asian Pork Sandwiches with Onion Marmalade

Beef Skewers on Rosemary and Lemongrass

Sushi “Other Way”

and Gravlax with an Asian twist

You’ll get all the recipes (of course), taste everything (naturally!) and walk away with new culinary skills, plus the “know-how” and confidence to go home and recreate these treasures in your own kitchen! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

9 Seats Available

$50.00

Sophia Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

890

TUE, SEP 14 2010
6:30 PM

Secrets to Crockpot Cookery - Great Family Meals

Slow Cooking in a Fast-Paced World:

Secrets to Crockpot Cookery

Great Family Meals

This is one of our most sought-after classes! Things are moving mighty fast out there in the world so tonight we’re slowing it down a bit as we experience the joys and secrets to slow cooking with two of our very favorite instructors: Roxanne Wyss and Kathy Moore. This delightful duo will charm you, educate you and feed you. Can’t ask for much more than that now, can ya?

Tonight these home economists, cookbook authors and much sought-after food consultants will share some of their favorite slow cooker recipes for making Great Family Meals – from appetizer to dessert!

You’ll learn step-by-step how to make:

Buffalo Sloppy Joe Sliders

Cuban Pork Sandwiches

Italian Vegetables on Polenta

Beer Cheese Soup

and Autumn Caramel Dip on Apples

Like everything else that’s moving quickly … this class will fill up fast – so don’t wait to sign up for this one my friends! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

Note: This is a demonstration class with no hands-on participation.

17 Seats Available

$50.00

Roxanne Wyss & Kathryn Moore

At The Culinary Center

Event / Date

Description

TUE, SEP 14 2010

Join us for Staff Lunch!

Join us for lunch today

11:30-1:30

at our wildly popular “open-to-the-public”

STAFF LUNCH

$12 per person including tax
(gratuity not included)

Where you get an incredible lunch at a great price ... and WE get to show off!

We started this wildly popular concept in April 2008 because we wanted to build community in Downtown Overland Park, showcase our recent expansion AND show folks what a gem we have in this historic and eclectic area.

Here’s how it works:

You eat whatever our Chefs want to make (It is a prix fixe menu.)

It's a full lunch including drink and dessert

We serve 'til the food is gone!

Sorry, we don’t take reservations and no carry out! You’ll have to come into our kitchen to enjoy our tasty dishes. (Hey, the whole idea is to get you in our space to find out what we do here. Work with us!)

Psst! We have begun work on a new CCKC cookbook that will contain recipes for dishes served in these very popular menus ... but don’t tell anyone yet because we aren’t sure when it’ll hit the press.)

Class / Date

Description

Seats / Price / Location

892

WED, SEP 15 2010
9:00 AM

''Hands-On'' Full-Day Italian Cooking Course I

“Hands-On” Class

FULL-DAY ITALIAN COOKING COURSE I with Chef Cody Hogan

Handmade Pasta and 10 Italian Sauces

Here is a great opportunity to learn from and work alongside Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City and an excellent culinary instructor. When you finish this class you’ll have a full day’s worth of experience in this intensive, interactive “pasta-thon.”

You’ll be creating fresh pastas plus 10(!) incredible sauces to pair with them. In addition, Chef Cody will teach plating and presentation techniques plus how to set up your pantry so you can prepare quick pan sauces with any fresh or dried pasta.

Stay for lunch (prepared by you!) and take home some handmade pasta and sauces for dinner tonight! A not-to-be-missed culinary cooking experience with lots of “Chef Cody” time!

Some of the recipes to be taught:

Lidia’s Basic Egg Pasta plus variations

Pasta alla Gricia

Pasta alla Carbonara

Pasta all’Amatriciana

Lidia’s Marinara

Garlic & Oil Sauce

Butter & Fresh Sage Sauce

(Includes tastings, lunch and take-home pasta and sauce dinner)

Scheduled class time: 9:00 a.m. - 3:00 p.m.

(Check it Out!!! Full-Day Italian Cooking Course II is on 10/20 and Cody's NEW Full-Day Italian Course III is on 11/10.)

4 Seats Available

$130.00

Cody Hogan

At The Culinary Center

Class / Date

Description

Seats / Price / Location

891

WED, SEP 15 2010
11:30 AM

Lunch & Learn: The Magical Bean - A Powerhouse of Healthy Eating

LUNCH & LEARN:

THE CONSCIOUS COOK

The Magical Bean – A Powerhouse of Healthy Eating

Everyone wants to eat healthier but no one wants to lose the flavor and texture that comes from great dishes. Take a slightly longer lunch break and join Certified Health Coach and Culinary Instructor Shelly Murray for a cooking class that will show you it CAN be done!

We are delighted to have this dynamic wellness coach in our kitchen today to explore the versatile and amazingly convenient bean. She’ll discuss a variety of ways to use these nutritional nuggets and offer solid reasoning on why you should, in an upbeat and “user-friendly” way!

Lunch will feature her signature vegetarian recipes and will include dessert. Prepare to be surprised! Doesn’t matter whether you are a practicing “legumaniac” or someone looking for amazing and healthy recipes to add to your repertoire … this is your class.

Hey, you HAVE to eat lunch … why not make it productive … and tasty!! Join us! (Includes lunch, dessert and some really great recipes

Scheduled class time: 11:30 a.m.-1:00 p.m.

Note: This is a demonstration class with no hands-on participation.

24 Seats Available

$35.00

Shelly Murray

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, SEP 15 2010
6:30 PM

Pro Series A: Class #3 Seafood

Professional Culinary Arts Series A

Class #3: Seafood

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

893

WED, SEP 15 2010
6:30 PM

Class Moved to 9/30/10 ... MORE Whole Grain Breads

This class has been moved to Thursday, September 30, 2010. Please go to that date to register for this class. Thank you!

“Limited Hands-On” Class

MORE Whole Grain Breads

Tonight we’ll learn how to make healthy, flavorful whole grain breads from CCKC Executive Chef Matt Chatfield. We’ll garner lots of baking tips and techniques from Chef Matt … a talented and fun-loving bread-maker!

We’ll learn how to make ...

100% Whole Wheat Sandwich Bread

Oat Bran Bread

Multi-Grain Hearth Bread

We get a lot of requests from students who want to “healthy up” their baking products … and that’s definitely what we’ll be learning in this class.

(Tasting)

Scheduled class time: 6:30-9:00 p.m.

NOTE: This class has been moved to Thursday, September 30th 6:30-9:00 p.m. Please see that date on our online calendar to register for the class. Thank you!

Waiting List

$50.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

894

THU, SEP 16 2010
6:30 PM

The Ultimate Homebrew "Boot Camp" Class 1

The Ultimate Homebrew "Boot Camp"

Class #1 – “Basic Training” and "Active Duty" (9/16)

In this first class, we will get to know each other and discuss various styles of beer and how they are served. We’ll get into brewing terminology and an overview of the entire brewing process; ingredients and how they interact and affect the beer; equipment needs and the local and online resources to purchase those items; proper clean-up and equipment sanitation; and more!

But don’t get too comfy because tonight we also go on “Active Duty” as we roll up our sleeves and work together to start our batch of homebrew … with “Big Joe” there to explain the process step-by-step.

Of course, we’ll sample some beer and enjoy some snacks while our concoction is boiling. We’ll talk about beer’s aroma, mouth “feel,” color and head … characteristics that will further our appreciation of beer.

We’ll discuss hops, malt, and the ever-important ingredient – yeast … how to use it, care for it, prepare it and pitch it. We’ll learn all about additives such as oak chips and about dry hopping.

We’ll end the evening by cleaning our gear (a little KP duty never hurt anyone!) and with a Q&A session to make sure everyone is on target with our mission: a great batch of homemade beer we’ll be proud to enjoy together!)

13 Seats Available

$180.00

"Big Joe" Asinger

At The Culinary Center

Event / Date

Description

FRI, SEP 17 2010

Downtown Dinner Club

A Unique Dining Experience

In The Heart of Downtown Overland Park

Can you say "Dinner, Downtown Strolling and Dinero!" KC’s newest dining concept seats you at community tables where you will be served an inspirational chef-prepared meal AND you will be rewarded for strolling through some of the most unique shops and galleries in Kansas City.

Grab some friends, or fly solo, and drop by anytime between 6:00 and 9:00. Have a pre-dinner cocktail in our “Santa Fe Kitchen Lounge,” enjoy some laid-back music and complimentary “bar bites.”

You’ll be issued a “Downtown Clocktower Card,” that can be stamped at some of these funky galleries and shops (Yes, we are cool and hip down here in DTOP! www.downtownop.org] to receive a $10 gift certificate toward a cooking class of your choice. Now we’re having some old-fashioned FUN! Kind of a throwback to the good ole’ days where things were simpler, the food was honest and folks gathered “in town” on a Friday night.

Dress casual. We’ll be waiting for you.

Friday, 9/17/10

serving anytime between 6:00-9:00

Cost is $35 per person

(Includes full dinner with dessert and nonalcoholic beverages; serving anytime between 6:00-9:00 p.m. only on Friday 9/17/10; no advance reservations accepted; this is a "walk-in" event only; first-come, first-served … until the food runs out!)

Look for more Downtown Dinner Club events on 10/15 and 11/12!

Class / Date

Description

Seats / Price / Location

736

SAT, SEP 18 2010
10:00 AM

''Hands-On'' Advanced Cake Decorating: Wedding Cakes

“Hands-On” Class

Advanced Cake Decorating:

Wedding Cakes

This comprehensive, high hands-on 4-hour cake decorating course covers a wide array of techniques and preparations for creating wedding cakes – or any stacked or tiered cake.

Much focus will be placed on building a solid foundation … from cake boards to using the right pillars or spikes to stack or tier your structure. We’ll talk about assembling and transporting your cake and troubleshoot some of the problems that can arise along the way.

Working next to cake decorator extraordinaire, Diana Cooper, you’ll have your very own miniature wedding cake to build and decorate.

We’ll explore the “joy” of rolled fondant as we roll it out and cover our cakes with it. We’ll learn to paint and emboss the fondant to add a touch of elegance to our creation.

We’ll practice string work, edible beads, and intricate piping detail using both buttercream and royal icing.

We’ll also learn to write with chocolate and incorporate chocolate art onto our cake design.

Did we mention flowers? There are so many choices and we’ll cover as many as we can! We’ll learn how to make icing roses, fondant flowers and chocolate leaves.

Your take-home miniature wedding cake will be a charming addition to your family’s dinner table this evening … although we bet it will be too pretty to eat!

Class size will be kept small to ensure individual and personalized instruction. It is strongly recommended that students take Cake Decorating 101 and 102 prior to taking this course or contact The Culinary Center at 341-4455 to arrange a telephone interview with the instructor. (Snacks and Take-Home Miniature Wedding Cake)

Scheduled class time: 10:00 a.m.-2:00 p.m.

5 Seats Available

$125.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

895

SAT, SEP 18 2010
10:00 AM

Junior Chefs Academy: Hands-On Crazy for Cupcakes

Junior Chefs Academy

“Hands-On” Class
(for students ages 9 to 14)

Crazy for Cupcakes

Kids just can’t seem to get enough cupcakes! Here’s a fun class where they will have a chance to learn from Pastry Chef Ashley Price, who has worked with the likes of Lidia’s, Il Trullo and Trezo Mare and now runs her own successful (and very busy) catering company (Sweet Cheeks).

We’re happy she’s with us today in our kitchen to teach the kids cupcakes: how to make ‘em and how to ice ‘em. We’ll actually make her all-time favorite cupcake: Red Velvet (from scratch, of course), topped with the quintessential Cream Cheese Icing.

Your young chef will learn:

important measuring skills

the importance of the culinary term “mise en place”

essential fundamentals of baking

AND ... each kid will prepare and bake half a dozen cupcakes. While the cupcakes bake, Chef will teach them how to make the perfect icing and then various ways to decorate their miniature cakes.

If they don’t eat ‘em all as they go … you might be enjoying these little morsels of delight for dessert this evening at home! (Snacks and Tasting) (ages 9 to 14)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

******************************

Hey Kids! Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

4 Seats Available

$45.00

Pastry Chef Ashley Price

At The Culinary Center

Class / Date

Description

Seats / Price / Location

896

SUN, SEP 19 2010
10:00 AM

Gourmet Caramel Creations

CRAZY FOR CARAMEL!

Gourmet Caramel Creations

In my world, nothing comes close to the perfection that is caramel. In this one-of-a-kind caramel-a-thon, Master Artisan Chocolatier Aaron Dearinger (Annedore’s Kansas City) shares his culinary expertise on how to make perfect caramel.

We’ll learn (and sample, of course):

Umami Japanese Caramel Chews (using local Shatto cream & butter)

Fleur de Sel (Sea Salt) Dark Chocolate Molded Caramel (you won’t believe how salt can bring out the flavor of these exquisite caramels)

and the incredibly popular Turtle (using Missouri pecans)

You’ll learn step-by-step how to recreate these tempting treasures at home … with plenty of time for practicing and experimenting before holiday gift-giving time!

(Snacks and Tastings) (Bring a jacket to class as the classroom temperature will be kept cool for the chocolate.)

Scheduled class time: 10 a.m. - 1 p.m.

Note: This is a demonstration class with no hands-on participation.

12 Seats Available

$55.00

Aaron Dearinger

At The Culinary Center

Class / Date

Description

Seats / Price / Location

897

SUN, SEP 19 2010
10:00 AM

"Limited Hands-On" All About Bierocks

“Limited Hands-On” Class

All About Bierocks

(including Fall-Inspired Accompaniments)

with Meta and Barry West

Learn how to create a most-versatile savory meat-filled pocket pastry that has been heralded, “the food most representative of life on the Kansas plains” (actually by way of Russian and German immigrants who settled on our plains.)

Bierocks are perfectly portable “sandwiches” that are great for school lunches, picnics, tailgate parties or relaxed at-home get-togethers with friends and neighbors.

Culinarians Meta and Barry West once again don their aprons and grace our kitchen as they show us how to prepare these delicious culinary treasures. You’ll learn how to prepare the Bierock dough and filling – with helpful tips from the Wests along the way. You’ll assemble Bierocks and even have several extra to take home. (Please bring a container to take home 4 Bierocks.)

To round out our autumn-inspired menu, you’ll also learn Meta and Barry’s secrets to some accompaniments that use the state’s abundant harvest:

German Potato Salad

Pickled Cucumber Salad

and Fruit Crisp with Crumb Topping

(Tasting and Take-Home Bierocks)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

2 Seats Available

$50.00

Meta & Barry West

At The Culinary Center

Class / Date

Description

Seats / Price / Location

889

MON, SEP 20 2010
6:30 PM

"Hands-On" Classic & Contemporary Sauce-Making Class #2

"Hands-On" Class

CLASSIC & CONTEMPORARY
SAUCE-MAKING
A 5-Session Comprehensive Cooking Series

Class #2: French Sauces

The word “sauce” in French means “a relish to make our food more appetizing” although in France, a sauce is considered so much more than just “relish.” The preparation of sauce in France is thought to be the supreme task and a crucial element to French cuisine.

Tonight we’ll dissect several French sauces such as ...

true Veal Demi-Glaze

Orange Bigarade

Mousseline and Filet of Sole Bonne Femme

We'll explore the proper use of fish stock and learn, step-by-step, how to prepare it.

Scheduled class time: 6:30-9:30 p.m.

15 Seats Available

$550.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

898

MON, SEP 20 2010
6:30 PM

"Limited Hands-On" Cooking with Jasper: "Nana Mirabile's Kitchen

“Limited Hands-On” Class

In the Kitchen with Jasper:

Nana Mirable’s Kitchen

Chef Jasper Mirabile transports us back in time to Nana’s Kitchen for a great evening of the classic Italian dishes he grew up with. These recipes that Chef knows and loves so well will amaze and delight your senses!

On the menu this evening:

Italian Wedding Soup

Sicilian Meatballs

Baked Ziti

and, for the first time ever at The Culinary Center ...

Tortoni, a retro Italian dessert from the ‘50s!

You’ll also learn how to make fresh mozzarella cheese! And who knows? Maybe Momma Mirabile will actually demo one of her own favorite recipes! What an experience! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

Waiting List

$60.00

Jasper Mirabile, Jr.

At The Culinary Center

Class / Date

Description

Seats / Price / Location

899

TUE, SEP 21 2010
6:30 PM

"Limited Hands-On" Full Dinner Grillin'

New Midwest Barbecue Institute Class

“Limited Hands-On” Class

Full Dinner Grillin’

Learn how to prepare an entire meal – from salad (yep, we said SALAD) to entrée, sides and dessert … all right on the grill!

BBQ’er Andy Groneman has a passion for the “Que” that is downright contagious lots of wins under his belt, he is the RIGHT man to show you how it’s DONE!

Learn fundamentals about grillin’ alongside this BBQ champ as we learn how to make:

Grilled Deconstructed Waldorf Salad

Seared Porcini Chile-Rubbed Flank Steak

Grilled Asparagus

and Grilled Dessert Panini with Strawberries and Hazelnuts

Pull up your lawn chair and sit a spell! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

12 Seats Available

$55.00

Andy Groneman

At The Culinary Center

Event / Date

Description

TUE, SEP 21 2010

Join us for STAFF LUNCH!

Join us for Staff Lunch today!

Join us each & every
Tuesday from 11:30-1:30
for our wildly popular, “open-to-the-public”

STAFF LUNCH

Here’s how it works:

You eat whatever our Chefs dream up (and boy are they competitive)! Occasionally Chef will fill us in on the lunch menu early in which case we post it on our calendar online for that date.

It’s a full lunch including drink and dessert.

We serve till the food is gone! (and we haven’t run out yet!)

Sorry we don’t take reservations … you’ll have to show up for the tasty fun. (Hey the whole idea is to get you here so we can promote our recent expansion, build community and show you what a gem we have in this historic and eclectic area known as Downtown Overland Park.)

$12 + tip

It’s a great lunch at a great price!

Can’t beat that!

Class / Date

Description

Seats / Price / Location

871

WED, SEP 22 2010
6:30 PM

Pro Series A: Class #4: Vegetables

Professional Culinary Arts Series A

Class #4: Vegetables

Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

1012

WED, SEP 22 2010
6:30 PM

No Boys Allowed! Women Do Wine!

No Boys Allowed!

WOMEN DO WINE!

A “Brown Bag” Wine Tasting Party

Ladies, do you want to be better skilled at reading that wine list? Wish you had a broader view of the various styles, varietals and types of wines so that you can order wine and pair with your menu at dinner parties with confidence?

Our goal this evening is to give you the knowledge, skills, fundamental guidelines and daring so that you won’t sweat when you see the sommelier walking to your table. (It’s not ladylike to sweat ... unless you’re winning a marathon right ... and then it’s very cool!)

Under the tutelage of the ever-charming wine pro, Leo Dickson (and the only boy we’ll let in the house this evening by the way!), you'll experience the “brown bag” or “blind” method of wine education, which is one of the best (and most fun!) ways to learn about wine.

You’ll taste the wines without the benefit of descriptions or names and then match the wines to the descriptions in front of you. You can work in groups or individually and we guarantee a good time as well as some good wine values to taste.

We will also offer some food pairings in the form of appetizers and “small plates” that will assist in our wine education this evening.

Oh yes ... and there are prizes, too! This is a great event for your girly group, dinner club pals or neighborhood friends! It’ll fill up fast so don’t wait to call on this one!

(Wine tastings, food pairings and prizes!)

Scheduled class time: 6:30-9:00 p.m.

21 Seats Available

$55.00

Leo Dickson

At The Culinary Center

Class / Date

Description

Seats / Price / Location

900

THU, SEP 23 2010
6:30 PM

New Date on 9/22! No Boys Allowed! Women Do Wine!

New Date Added on 9/22!

No Boys Allowed!

WOMEN DO WINE!

A “Brown Bag” Wine Tasting Party

We will also offer some food pairings in the form of appetizers and “small plates” that will assist in our wine education this evening.

Oh yes ... and there are prizes, too! This is a great event for your girly group, dinner club pals or neighborhood friends! It’ll fill up fast so don’t wait to call on this one!

(Wine tastings, food pairings and prizes!)

Scheduled class time: 6:30-9:00 p.m.

1 Seats Available

$55.00

Leo Dickson

At The Culinary Center

Class / Date

Description

Seats / Price / Location

901

FRI, SEP 24 2010
6:30 PM

"Hands-On" 3-Day Cooking Basics: Day 1

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

This evening we'll start with Knife Skills. You'll learn the essential techniques that you will use again and again ... every time you cook. We'll practice all the classical cuts as well as the proper holding and sharpening of your knife.

We'll learn how to prepare chicken and beef stocks ... and how to use them.

Working alongside Chef Gary Hild, you'll learn step-by-step how to prepare the perfect Sauteed Chicken Chausseur, a lovely Rice Pilaf, and a fresh vegetable medley.

It’s hands-on all the way as you learn from this consummate professional culinary instructor. You got questions? Chef Gary's got the answers … plus the experience, skills and patience to teach you how to cook. Yes, you can do it!

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Friday: 6:30-9:30 p.m.

8 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

901

SAT, SEP 25 2010
10:00 AM

"Hands-On" 3-Day Cooking Basics: Day 2

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

For this second day of instruction, we'll be exploring the care and preparation of salad greens and dressings.

We'll learn and practice many essential culinary techniques as we prepare (and sample!) Chicken & Corn Chowder, Pan Sauteed Asian Salmon, and Grilled Moroccan Turkey Tenderloin served with lentils garnished with pineapple and cilantro.

To top off our day together in the kitchen, we'll create a delicious Lemon Tart with Strawberry Salad.

It’s hands-on all the way as you learn from the consummate professional culinary instructor, Chef Gary Hild. You got questions? He’s got the answers … plus the experience, skills and patience to teach you how to cook. Yes, you can do it!

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Saturday: 10:00 a.m. - 5:00 p.m.

8 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

902

SAT, SEP 25 2010
6:30 PM

"Hands-On" Class: "Empty Nest" Cuisine

"Hands-On" Class

Fabulous Weekend Nights at The CCKC

“EMPTY-NEST” CUISINE

Cooking for 1 or 2

The kids are gone off to college or have finally completely moved out – or you just plain find yourself in the position of cooking for one or two. Whatever the reason, the official diagnosis for this predicament is “Empty Nest Syndrome” and you are in need of some serious culinary intervention.

Here to help you make the necessary “adjustments” are a dynamic duo of culinary instructors – Beth and Mitch Kelloff. They’ve done their homework and tonight will share some valuable information with you:

how to scale back your shopping for 1 or 2

how to plan meals using fewer ingredients

and how to adjust recipes to cook only what you need

You’ll probably have questions – and they have lots of answers! They also have some delicious recipes to teach you and, since it’s a hands-on, interactive class, you’ll be learning by doing and getting that apron a bit messy in the process!

It’s Saturday Night folks so we always make a party out of our weekend evening classes so let’s have some fun why don’t we? Come and join us as we create a menu that spans an entire “day” … from breakfast through dessert ...

Bacon and Cheese Breakfast Omelet (for breakfast)

Bacon, Cheese and Olive Focaccia (for lunch)

Bries & Caramelized Onion Pear Tarts (for appetizers)

Chicken and Sun-Dried Tomato Pasta (for dinner)

and Pear Tarts with Ginger Custard (for dessert)

Are you beginning to see the flow of it all? It’s a beautiful thing … saving time and saving money. Come join in the fun and learn much more! (Tasting)

Scheduled class time: 6:30-9:30 p.m.

12 Seats Available

$75.00

Beth & Mitch Kelloff

At The Culinary Center

Class / Date

Description

Seats / Price / Location

901

SUN, SEP 26 2010
10:00 AM

"Hands-On" 3-Day Cooking Basics: Day 3

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

On this final day of our three-class series, you will learn everything you ever wanted to know about PASTA! And, of course, we'll learn step-by-step how to make a variety of sauces to serve with that pasta!

Also on the agenda today: SHRIMP! We'll learn how to buy, prep and season shrimp and how to create a flavorful Shrimp Scampi.

We'll round out our day of culinary education by learning about BEEF ... how to select it, trim it, season it, prep it and cook it. We'll create a delicious Beef Filet recipe that you'll be able to prepare at home for special occasions or just to show off your new culinary skills!

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Sunday: 10:00 a.m. - 3:00 p.m.

8 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

904

SUN, SEP 26 2010
10:00 AM

"Hands-On" Entertaining from Your Grill: Sidecars, Salads & Sweets

A Midwest BBQ Institute "Hands-On" Class:

Entertaining from Your Grill

“Not-Just-the-Main-Dish” Grilling: Sidecars, Salads and Sweets

Your grilled menu is centered around a main grilled dish item but what can you make alongside that tasty centerpiece right from the same grill? Get ready for some add-on jewels that will make you shine like a BBQ pro. Vegetables, salads (YES, that’s what I said!), salsa (Holy Cow Batman!), polenta (“What the heck?” you say?), desserts (Sweet Mother of The Grill!) and much more.

An exciting new offering for our ever-growing Midwest Barbecue Institute Program taught be award-winning BBQ champ and professional chef, Richard McPeake.

There’s something to please everybody’s palette on this menu:

Grilled Corn & Black Eyed Pea Salad

Grilled Asparagus with Saba (Italy’s “ancient” sweetener)

Grilled Pineapple Salsa (great with shrimp or scallops)

Grilled Parmesan Polenta with Grilled Tomato Sauce

Grilled Whole Bananas with Coconut Caramel Sauce

and Grilled Pineapple with Infused Dessert Rub

Wow … that’s quite a line up! You will learn MUCH today from this master of the grill including the proper heat zones to use when grilling and how to create those enviable layers of flavor through precise grilling and perfect seasoning. You’ll garner useful grilling tips about skewers and prepping and we’ll all get a little “Alton Brown” as Chef Richard teaches us the Maillard Reaction on a grill (can you say “Caramelization!!!”)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

18 Seats Available

$75.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

903

SUN, SEP 26 2010
5:00 PM

''Limited Hands-On'' Fabulous Crockpot Meals for Weight Watchers

“Limited Hands-On” Class

Fabulous Crockpot Meals

for Weight Watchers

It doesn’t have to be coated in cream and butter to taste good! Yes, we know … we love food that tastes good, too. But you can have it all – good food that is full of flavor AND healthy at the same time.

Our very own Dean of Deliciousness, Rachel Ciordas, teaches this new healthy cooking class for those of you watching your weight and looking for healthy alternatives. Her own personal weight-watching story is very inspiring!

Rachel brings to the table delicious tried and true recipes, simple suggestions for transitioning into a healthy diet and lifestyle, and cooking techniques that don’t require days of preparation. We get a lot of requests for this type of class so we imagine it’ll be a pretty popular one!

So, if you LOVE flavor, hate the guilt and are ready to learn some new favorite recipes, this is the class for you! It’s the perfect time of year to load up on new recipes we can prepare in our crockpots … warming, hearty dishes to take us through the cooler months ahead. Come learn how to make:

Rich Crockpot Braciole

New Mexico Pork and Green Chile Stew

and Corn and Bacon Chowder

You’ll taste as you go and even get your apron a little messy by doing some of the cooking! These “too-darn-good-to-be-diet-food” recipes will also include complete nutritional information to help you stay on track! (Tasting)

Scheduled class time: 5:00-8:00 p.m.

11 Seats Available

$50.00

Rachel Ciordas

At The Culinary Center

Class / Date

Description

Seats / Price / Location

905

SUN, SEP 26 2010
6:00 PM

Laissez les Bons Temps Rouler: Down on the Bayou with Chef Tim Hall

Laissez les Bons Temps Rouler (Let the Good Times Roll!)

Down on the Bayou

with Guest Chef

and Raconteur Tim Hall

Tonight we let the good times roll with “Louisiana-style” hospitality as we welcome back to our kitchen Louisiana native Tim Hall, accomplished cook, caterer, and author of Laissez les Bons Temps Rouler (a cookbook featuring iconic recipes gathered from his years of cooking traditional Cajun and Southern food).

The fabric of the Cajun culture is woven with good food, good friends and family and … most definitely, good times. Well-known Cajun humorist, Dave Petitjean once commented that a central theme in the Cajun culture is to love life. He cited that those who do love life often find that life loves them in return.

So tonight, get ready to love life and, if you’re like us … you’ll love Tim as well. He has an instant like-ability and a larger-than-life personality you won’t soon forget. Tonight this charming, talented and affable man will transport you to the Bayou through his candid insights about the food, the people and the lifestyle from one who has lived it!

Sit back and enjoy this masterful storyteller and travelling chef as he teaches us how to cook “Louisiana-style” with a menu from the heart of Cajun country:

Lemon Soup – which doubles as a palate cleanser or as a light summertime dessert

Crawfish-Stuffed Mushrooms, a recipe which started as an afternoon diversion and turned out quite well

Pan-Fried Catfish with Crawfish Etouffee, a true Southern delight

Harvest Green Beans, a quick and easy side dish with no rich sauce or cheese

and Sweet Potato Pecan Pie with Chantilly Cream

Yum. It’s definitely a menu that will knock your Cajun socks off and one that will reveal some fundamentals of cooking for the “joie de vivre” that Tim knows so well. Add a glass of paired wine and you’ve got yourself a Sunday night to remember! So come join us for some “good times” and some great food! (Dinner and Glass of Paired Wine)

Scheduled class time: 6:00-9:00 p.m.

Note: This is a demonstration class with no hands-on participation.

28 Seats Available

$60.00

Tim Hall

At The Culinary Center

Class / Date

Description

Seats / Price / Location

906

MON, SEP 27 2010
6:30 PM

''Hands-On'' Sushi 101

“Hands-On” Class

Sushi 101

Here’s another installment of our much-requested class on preparing sushi taught by Chef Sophia Chatfield. We’ll break out the chopsticks and get “rolling” as we learn all about sushi:

how to make different types of rolls

how to steam rice

the use of wasabi

techniques of hand-rolling

sushi ingredients

presentation

We’ll sample such classics as ...

California Roll

Unagi

Salmon Roll

and Ahi Tuna

Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen! Of course, you'll get to try your hand at making sushi tonight (in fact, you'll get lots of practice) and there will be plenty of sampling as well! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

Waiting List

$60.00

Sophia Chatfield

At The Culinary Center

Event / Date

Description

TUE, SEP 28 2010

Join us for Staff Lunch!

Join us for lunch today

11:30-1:30

at our wildly popular “open-to-the-public”

STAFF LUNCH

$12 per person including tax
(gratuity not included)

Where you get an incredible lunch at a great price ... and WE get to show off!

Here’s how it works:

You eat whatever our Chefs want to make (It is a prix fixe menu.)

It's a full lunch including drink and dessert

We serve 'til the food is gone!

Class / Date

Description

Seats / Price / Location

871

WED, SEP 29 2010
6:30 PM

Pro Series A: Class #5 Moist Heat Cooking

Professional Culinary Arts Series A

Class #5: Moist Heat Cooking

This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

907

WED, SEP 29 2010
6:30 PM

''Hands-On'' Introduction to Knife Skills

“Hands-On” Class

INTRODUCTION TO KNIFE SKILLS

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.

In this class you’ll learn all about knives including the basic “cuts” known by all good cooks.

We’ll talk about how knives are made and how to choose a knife that is right for you.

Sharpening, storage and other important information will be explored.

You’ll receive some important hands-on experience under the supervision and tutelage of Executive Chef Matt Chatfield.

(Feel free to bring your own knives to class or you may use our knives for the class.) This class is a must for all those serious about cooking. (Snacks)

Scheduled class time: 6:30-9:00 p.m.

6 Seats Available

$50.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

894

THU, SEP 30 2010
6:30 PM

The Ultimate Homebrew "Boot Camp" Class 2

The Ultimate Homebrew "Boot Camp"

Class #2: “KP Duty & Beer Bottling” (9/30)

In this second class in the series we continue our mission: to learn all about homebrewing.

Tonight’s class agenda:

discussion about containers
storage
bottle conditioning
and CO2 infusion

Then we’ll sanitize and prep our bottles, then fill and cap them.

Of course we’ll have some snacks and sample some beer (did ya even have to ask?) and discuss its attributes. A little KP duty follows as we clean our equipment.

13 Seats Available

$180.00

"Big Joe" Asinger

At The Culinary Center

Class / Date

Description

Seats / Price / Location

1010

THU, SEP 30 2010
6:30 PM

''Limited Hands-On'' MORE Whole Grain Breads

This class was originally scheduled on 9/15/10 and has been moved to this new date!

“Limited Hands-On” Class

MORE Whole Grain Breads

We’ll learn how to make ...

100% Whole Wheat Sandwich Bread

Oat Bran Bread

Multi-Grain Hearth Bread

We get a lot of requests from students who want to “healthy up” their baking products … and that’s definitely what we’ll be learning in this class.

(Tasting)

Scheduled class time: 6:30-9:00 p.m.

11 Seats Available

$50.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

926

FRI, OCT 1 2010
8:30 AM

BBQ "Study Hall" - Weekend in the "Inner Sanctum" of a Competition BBQ Team

Midwest Barbecue Institute Event!

INCREDIBLE BBQ OPPORTUNITY!

BBQ “STUDY HALL" CLASS:

A WEEKEND IN THE “INNER SANCTUM” OF A COMPETITION BBQ TEAM

At The American Royal Barbecue Contest, the largest BBQ competition in the World.

Here’s a BBQ opportunity of a lifetime! Limited to 6 participants (that’s what I said!) this weekend class places you inside the inner sanctum of a seasoned BBQ team including an American Royal Grand Champion winner! You will work and learn alongside our Midwest BBQ Institute’s BBQ Team as we take it step-by-step through the entire American Royal contest process.

From set-up to break-down with all the juicy competition activities and celebrations in between ...

prepping and trimming of meats
fire building and maintenance
entry presentations
judging activities
tours and hobnobbing of past BBQ champs
and so very much more!

Stay all night if you dare. Ask all the questions you want of some of the finest culinary minds in the country. No joke.

Here’s your faculty:

the much decorated and experienced “Educator of ‘Que” Chef Richard McPeake (award-winning champion, professional chef, and author of several cookbooks)

CCKC Executive Chef Matt Chatfield, who has been in the restaurant business since 1982 and has numerous awards including first place at the Kansas City Taste of Elegance Pork Competition

and Bruce Campbell, the food and beverage guy with 25+ years in the restaurant industry. Bruce is of the RibStars BBQ Team and competes (and wins!) alongside Richard McPeake

Be a celebrity at our Friday Night Smokin’ Schoolhouse Party and assist (if you want to) in our two “BBQ Study Hall” Classes on Saturday (see our calendar for details on those two rockin' events, too!).

Whew! Want a T-shirt, admission tickets, an MBQI hat and commemorative pin, and all your food and drink, too? OK. Done.

Don’t walk … RUN(!!!) to register! An opportunity of a lifetime for your favorite BBQ aficionado!

"Inner Sanctum" participants arrive at 8:30 a.m. on Friday, 10/1/10 and stay through Sunday, 10/3/10 at 6:00 p.m.

Instructors: The “Bad-Arse MBQI BBQ Team” of Chef Richard McPeake, Bruce Campbell and CCKC Exec.Chef Matt Chatfield

(Includes everything mentioned above, admission to Friday night party, bragging rights and so much more!)

2 Seats Available

$495.00

Richard McPeake, Matt Chatfield & Bruce Campbell

The "Smoking Schoolhouse" Booth at The Royal

Class / Date

Description

Seats / Price / Location

923

FRI, OCT 1 2010
5:00 PM

Friday Night ''Smoking Schoolhouse'' Party at The American Royal!

Midwest Barbecue Institute Special Event

FRIDAY NIGHT “SMOKING SCHOOLHOUSE” PARTY!

Join us in our Smokin’ Schoolhouse booth at the biggest BBQ party in the world as we fire up a culinary bash that will represent “recess” at it’s finest. Music, beverages and some of the most unique BBQ fare you’ll find at The Royal.

Our chefs like to show off their butts … pork butts that is! Hey, we’re all about the education so we’ll have some fun with a “Make-Your-Own-Butt-Rub” Station.

Your registration qualifies you for a drawing that night for a catered BBQ party for 25 people at your home. (Holy Cow!)

Of course there will be the requisite boasting, tomfoolery and impromptu “throw-downs” as well as cameo appearances by the “who’s who” of the BBQ world. Not enough? How about an event T-Shirt or hat and a couple of adult beverages. Wear that shirt or hat proudly – it’s your “hall pass” to the Smoking Schoolhouse Party.

Limited number of tickets available. Reserve early.

Scheduled event time: 5:00-11:00 p.m.

(Includes all listed above plus bragging rights, cool hobnobbing with BBQ stars … and much more!)

NOTE: This is a demonstration event with no hands-on participation.

48 Seats Available

$48.50

Richard McPeake, Matt Chatfield & Bruce Campbell

The "Smoking Schoolhouse" Booth at The Royal

Class / Date

Description

Seats / Price / Location

908

FRI, OCT 1 2010
6:30 PM

''Limited Hands-On'' Couples Cook Gluten-Free: Italian Fare

"Limited Hands-On" Couples Cooking Class

Flavorful Weekend Nights at The CCKC

Couples Cook Gluten-Free:

Italian Fare

Whether you’ve both decided to go “gluten free” or you’re just supporting a spouse, friend or family member, this class will give you the opportunity to learn to cook gluten-free together!

Chef Michael Rochester (Jack Gage Restaurant) will teach you the basics as he takes you step-by-step through a beautiful Italian menu. He has studied and practiced gluten-free cooking for years; has experimented with recipes, flavors, tastes and ingredients and is ready to share what he knows.

It will be a fun and informative evening as we prepare:

Minestrone Soup

Chef’s Homemade Lasagna
Roasted Red Pepper Sauce (yum!)
and Cannoli – those lovely little Italian pastries
After tonight you’ll be armed with an arsenal of great new ideas, tasty recipes that really work, and answers to many of those questions you’ve had about gluten-free cooking … but didn’t know who to ask. (Tastings and take-home pasta)
Scheduled class time: 6:30-9:30 p.m.Class fee of $150 is per couple/team. Please note that "seats available" refers to the number of couple/team spots available in class.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

8 Seats Available

$150.00

Michael Rochester

At The Culinary Center

Class / Date

Description

Seats / Price / Location

876

SAT, OCT 2 2010
10:00 AM

''Hands-On'' Mama Mia! Pizzeria!

“Hands-On” Class

Mama Mia! Pizzeria!

It’s a full-blown pizza party extravaganza! Today The Culinary Center turns into a Pizzeria so get ready to learn how to make beautiful homemade pizza "from the ground up" and come hungry because you'll be making your own masterpiece!

You’ll start off the day by learning a great Breakfast Pizza recipe. Of course you’ll get to try it, too.

Alongside culinary instructor (and pizza aficionado) Diana Cooper, you’ll learn a fabulous and versatile pizza dough recipe (which freezes beautifully) and then you’ll whip up your very own batch of dough.

While our dough is rising, you’ll learn about preparing the “fixins” and making the pizza sauce. This class doubles as a baking class because you’ll be learning much about flour and yeast along the way.

After some punchin’ and rollin’ and bakin’, you’ll be enjoying your own handmade pizza for lunch! (Includes tastings and pizza for lunch)

Scheduled class time: 10:00 a.m. – 1:00 p.m.

Waiting List

$50.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

909

SAT, OCT 2 2010
10:00 AM

"Limited Hands-On" Sicilian-Style Layer Cakes

“Limited Hands-On” Class

Sicilian-Style Layer Cakes

with Pastry Chef Ashley Price

Upscale bakeries display all kinds of sweet treats but the ones that really catch your attention are those intriguing layered cakes … the ones you find yourself ooh-ing and aah-ing at? Yeah, you know what cakes we’re talking about. Well, wouldn’t you love to know how to make them … serve one up at a dinner party … and hear those same oohs and aahs?

We can make that happen.

Today in our kitchen you’ll learn to make these delicious Italian works of art alongside Pastry Chef Ashley Price. Ashley has worked as a pastry chef at Lidia’s, Il Trullo and Trezo Mare and now runs her own successful (and very busy) catering company (Sweet Cheeks). We’re thrilled that she’s here to teach us all about making Sicilian-Style Layer Cakes – from start to finish.

We’ll learn:

proper measuring techniques

baking “dos and don’ts”

how to make Vanilla Sponge Cake

how to make a luscious filling of Ricotta cheese and fall fruits

to discover the beauty of simple syrups and how to vary and infuse them with citrus fruits and liqueurs

how to slice and layer and fill our mini cakes that we’ll each take home

Prepare to be applauded! (Tasting, Snacks and Take-Home Mini Layer Cake)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

15 Seats Available

$60.00

Pastry Chef Ashley Price

At The Culinary Center

Class / Date

Description

Seats / Price / Location

924

SAT, OCT 2 2010
12:00 PM

BBQ ''Study Hall'' Class: Introduction to Smoking (at The Royal)

Midwest Barbecue Institute Special Event:

BBQ “STUDY HALL” CLASS:

INTRODUCTION TO SMOKING

Let the “SmokeFest” begin! Join us smack dab in the middle of all the best BBQ teams in the world as we offer a class on the basics of backyard smoking.

You’ll get all the secrets to perfect BBQ:

fuels
woods
meat selection
trimming
temps
developing “smoke rings” and “bark”
mops and rubs
the four “flavor” stages
shredding techniques
and so much more!

Scheduled class time: 12:00-2:30 p.m.

Location: The Smokin’ Schoolhouse Booth at The American Royal

Instructors: Richard McPeake, Bruce Campbell and CCKC Exec. Chef Matt Chatfield

NOTE: This is a demonstration class with no hands-on participation.

27 Seats Available

$75.00

Richard McPeake, Matt Chatfield & Bruce Campbell

The "Smoking Schoolhouse" Booth at The Royal

Class / Date

Description

Seats / Price / Location

910

SAT, OCT 2 2010
3:30 PM

Junior Chefs Academy: Viva Mexico! South-of-the-Border Cuisine

Junior Chefs Academy

“Hands-On” Class
(for students ages 9 to 14)

Viva Mexico!

South-of-the-Border Cuisine

We’ll do the “whole enchilada” in this lively hands-on class starting with a key ingredient to Mexican cooking: Salsa! We’ll learn how to make it fresh and flavorful and practice some simple but important knife skills as we prepare it.

We can’t very well enjoy our homemade salsa without some handmade tortilla chips now, can we? We will definitely be making some of those as well!

We’ll also learn to make Zesty Chicken Quesadillas. Quesadillas are delightfully cheesy finger foods that are perfect for party fare yet can be a healthy snack choice as well. We’ll explore all the possibilities.

And, as a sweet treat, we’ll discover the secrets to Churros, a delicious Mexican “doughnut.”

Grab your maracas and join the fiesta! Ole! (Ages 9 to 14) (Tasting)

Scheduled class time: 3:30-6:00 p.m.

******************************

Hey Kids! Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

11 Seats Available

$50.00

Leah Schmidt

At The Culinary Center

Class / Date

Description

Seats / Price / Location

925

SAT, OCT 2 2010
5:00 PM

BBQ ''Study Hall'' Class: Flamin' Fantastic Appetizers on the Grill

Midwest Barbecue Institute Special Event!

BBQ “STUDY HALL” CLASS:

FLAMIN’ FANTASTIC APPETIZERS ON THE GRILL

featuring a Hobnobber’s Happy Hour!

Our Smokin’ Schoolhouse Booth at The American Royal will be all riled up as our three talented (and ornery) “faculty members” (aka competitive BBQ team) will be fighting over whose grilled appetizers reign supreme.

Chef Richard McPeake, CCKC Exec Chef Matt Chatfield and Bruce Campbell (the food & beverage guy) will pit themselves against each other as they teach you their all-time favorites. We’ve heard talk of ...

PB&J Grilled Chicken Wings

Mango BBQ Ribs

and Spicy “Bama” Lollipops

And that's just for starters! You get their coveted recipes of course. You’re not REALLY going to ask if you get to eat some are you? Don’t make me get my ruler out!

A gold star for Bruce as he adds his mixology magic to whip up some “Corona Limeade” cocktails and his favorite BBQ libation, the BBQ BLM (way too many acronyms!).

Scheduled class time: 5:00-7:30 p.m.

Location: The Smokin’ Schoolhouse Booth at The American Royal

Instructors: Richard McPeake, Matt Chatfield & Bruce Campbell

NOTE: This is a demonstration class with no hands-on participation.

30 Seats Available

$75.00

Richard McPeake, Matt Chatfield & Bruce Campbell

The "Smoking Schoolhouse" Booth at The Royal

Class / Date

Description

Seats / Price / Location

911

SUN, OCT 3 2010
10:00 AM

''Hands-On'' Rustic European Breads

"Hands-On" Class

Rustic European Breads

We’ll learn, hands-on, the secrets to easy, European hearth breads — those crusty, tasty breads that are really easy to prepare.

We’ll make a sponge, mix the bread, bake it and eat it. You will also learn the secrets of water and flour and baking techniques necessary to make these incredible loaves. You’ll even get to take home dough to bake tonight. (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

9 Seats Available

$50.00

Mari Ruck

At The Culinary Center

Class / Date

Description

Seats / Price / Location

889

MON, OCT 4 2010
6:30 PM

"Hands-On" Classic & Contemporary Sauce-Making Class #3

"Hands-On" Class

CLASSIC & CONTEMPORARY
SAUCE-MAKING
A 5-Session Comprehensive Cooking Series

Class #3: Spanish Sauces

The Spanish kitchen is renowned for its fantastic flavors and fresh ingredients. The sauces of Spain are aromatic mixtures of herbs and spices which add freshness, herbal notes and “zing” to your dishes.

Tonight we’ll learn some invaluable techniques to create some of Spain’s most popular sauces and dishes including:

Sofrito, a well-cooked and fragrant sauce

Pork Tenderloin with Grapes

Baked Fish with Romescu

and Paella, the traditional dish of Spain

Scheduled class time: 6:30-9:30 p.m.

15 Seats Available

$550.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

912

WED, OCT 6 2010
9:00 AM

''Hands-On'' Inspired Breakfast and Brunch Fare

“Hands-On” Class

Inspired Breakfast and Brunch Fare

Don’t take this class for yourself … take it for the ones you love! These inspired and versatile breakfast dishes can play an equally starring role in an elegant weekend brunch or a family weekday meal.

Executive Chef Matt Chatfield shows us how it’s done as he shares his favorite tried-and-true breakfast and brunch recipes including:

White Cheddar Buttermilk Biscuits (trust me … you need to take the class JUST to learn this recipe!)

Yukon Gold Hashbrowns with Garlic, Cracked Pepper Apple Bacon

and classic Quiche Florentine

You’ll don an apron and cook alongside our friendly, talented Chef … garnering cooking and baking techniques that you’ll use time and again in your own kitchen. So come on over and have “breakfast” with the Chef … we’ll put the coffee on! (Tasting)

Scheduled class time: 9:00-11:30 a.m.

11 Seats Available

$50.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, OCT 6 2010
6:30 PM

Pro Series A: Class #6 Dry Heat Cooking

Professional Culinary Arts Series A

Class #6: Dry Heat Cooking

This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

913

WED, OCT 6 2010
6:30 PM

Cooler Weather Soups & Suppers with Chef Debbie Meyer-Gore

Cooler Weather Soups & Suppers

with Chef and Author

Debbie Meyer-Gore

Welcome back to our kitchen Chef Debbie Meyer-Gore, a Kansas City native who now travels the country as a culinary instructor and motivational speaker. Debbie is author of the cookbook Good Friends Great Tastes with a new book in the works: Recipes for Life – Making the Most of the Forks in the Road.

We couldn’t be more delighted that she is back to visit us from Texas to share her favorite heart-warming recipes as we embrace the cooler weather ahead. Chef Debbie will show us how to prepare:

Wine-Braised Short Ribs with Smoked Gouda Polenta

Columbia Chicken Soup with Capers

Ginger Beef Stir-Fry

Pork Tenderloin with Caramelized Onion Sage Sauce

and hearty Tuscan Bean Soup

It promises to be an evening of wafting aromas and magnificent flavors. And because Chef Debbie so strongly believes that weeknight meals should be as special as those nights when we entertain guests (without being too complicated), she will offer up much savvy advice and practical suggestions for working ahead on planning and execution (the key to her success!).

After this evening, you’ll know the art of making dinner – large or small – easy, elegant and do-able. (Tasting)

Scheduled class time: 6:30-9:00 p.m.

Note: This is a demonstration class with no hands-on participation.

2 Seats Available

$55.00

Debbie Meyer-Gore

At The Culinary Center

Class / Date

Description

Seats / Price / Location

914

THU, OCT 7 2010
6:30 PM

Girl's Night Out: ''Cruisin' and Boozin' with Bruce''

A “No Boys Allowed!” Trip to the Islands

“Cruisin’ and Boozin’ with Bruce”

Tonight we embark on our “maiden” voyage (get it?) for this girl-only Caribbean Cruise that’s a little bit “Love Boat” with a twist of “Margaritaville” as Cruise Director Bruce Campbell takes us on a “spirited” tour of his favorite Caribbean ports of call.

Bruce, the food and beverage guy with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises.

As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rum. He’ll also demonstrate frozen drinks, virgin concoctions and rum beverages.

We’ll begin in Puerto Rico where we’ll learn how to use Light Rum to create a Cranberry Mojito.

Next we’ll visit the Virgin Islands where Bruce shows us his Pineapple & Ginger Rum Infusion with Gold Rum.

Jamaica is our next destination for Pain Killers featuring Dark Rum.

Our final port of call this evening is St. Maarten where we’ll enjoy a Mango Cooler using Flavored Rums.

Executive Chef Matt Chatfield will be sending some lovely Caribbean-inspired dishes out of our “galley” this evening. Caribbean food is a fusion of many different cuisines including African, Spanish, French, Dutch and Indian. The aromas and tastes wafting from Chef's buffet table, loaded wth appetizers, finger foods and desserts, will definitely transport you to the islands!

So … come aboard … we’re expecting you! (insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubing’s welcoming smile … work with me here will ya?) (Heavy Appetizers and Cocktail Tastings)

Scheduled class time: 6:30 - 9:00 p.m.

23 Seats Available

$50.00

Bruce Campbell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

915

FRI, OCT 8 2010
6:30 PM

A Cajun "Fais Do Do" (Street Party!)

Fabulous Weekend Nights at The CCKC

A Cajun “Fais Do Do” (Street Party!)

Cooking Class & Dinner

with Guest Chef & Raconteur Tim Hall

We’re “taking it to the streets” this evening as we celebrate Cajun cuisine al fresco with Kansas City’s version of a “Fais Do Do” … a Cajun Street Party! Leading the festivities and firing up the outdoor fryer is Louisiana native Tim Hall, an accomplished cook, caterer, and author of Laissez les Bons Temps Rouler (a cookbook featuring iconic recipes gathered from his years of cooking traditional Cajun and Southern food).

Tim has an instant like-ability and a larger-than-life personality you won’t soon forget. Tonight this charming, talented and affable man will transport you to the Bayou through his candid insights about the food, the people and the lifestyle from one who has lived it!

Sit back and enjoy this masterful storyteller and travelling chef as he teaches you how to cook “Louisiana-style.” Come for a dinner that will knock your Cajun socks:

Seasonal Cajun Salad

Deep-Fried Cornish Hens

Dirty Rice

Mixed Vegetable Stir-Fry

and, for dessert, Apple Crisp with Butter Pecan Sauce

As you eat you’ll learn the fundamentals of cooking for the “joie de vivre” that Tim knows so well. Add a glass of paired wine and you’ve got yourself a Friday night to remember!

(Dinner and Glass of Paired Wine; bring a jacket as we will be under the stars this evening

Scheduled class time: 6:30-9:30 p.m.

Note: This is a demonstration class with no hands-on participation.

22 Seats Available

$60.00

Tim Hall

At The Culinary Center

Class / Date

Description

Seats / Price / Location

916

FRI, OCT 8 2010
6:30 PM

Red Wine Uncorked!

"Limited Hands-On" Class

Red Wine Uncorked!

Does the intensity and complexity of the world’s great reds capture your attention? Do you feel a gravitational pull toward the red wine section of your favorite wine shop? Red wine enthusiasts unite! Tonight we’ll explore the world’s classic red wines including their distinctive aromas, tastes, and characteristics.

his class will give you the roadmap for really understanding red wines, their distinct personalities, and how to recognize them. You’ll taste your way through some classic red wine varietals and understand some of the rules for pairing red wine with food.

Certified Wine Professionals Frank and Maria Bramwell will guide you through the earthy finesse of Pinot Noir and the power of Cabernet Sauvignon. They’ll bring to light the different personifications of Old World and New World Syrah and Merlot. You’ll see Zinfandel in a whole new way.

We’ll taste wines in a professional manner, learning the technique and terminology to analyze wine in a meaningful way. Don’t expect a stuffy wine class though … we’ll have some fun in the process! (Wine Tastings and Snacks)

Scheduled class time: 6:30-9:30 p.m.

(Get ready for the holidays with Holiday Wines Uncorked, offered on 11/14.)

14 Seats Available

$65.00

Maria and Frank Bramwell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

917

SAT, OCT 9 2010
10:00 AM

Junior Chefs Academy: Kids ''Que'' - The Fundamentals of Grilling

Junior Chefs Academy

“Hands-On” Class
(for students ages 9 to 14)

Kids "Que"

The Fundamentals of Grilling

It’s a 3-hour “BBQ-a-THON” with award-winning competitor Bruce Campbell as he teaches our young chefs the fundamentals of grilling.

We’re outside today (rain or shine … just like the pros!) as we learn the basics:

grill safety

how to light the fire

heat zones

charcoal vs. gas

and much more!

We’ll prep and cook:

Grilled Chicken Wings

Grilled Veggie Kabobs

and Grilled Fruit

PLUS ... everyone makes and takes home their own “signature” BBQ Sauce and BBQ Rub.

(Ages 9-14) (Tasting and Take-Home BBQ Sauce and BBQ Rub)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

******************************

Hey Kids! Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

9 Seats Available

$50.00

Bruce Campbell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

918

SAT, OCT 9 2010
10:00 AM

''Hands-On'' Cake Decorating 101

"Hands-On" Class

Cake Decorating 101:

Beginning Techniques

Learn the fundamentals:

pan prep
filling techniques
baking temps and times
cooling and leveling
the importance of “crumb-coating”
and a smoothing technique that will make your cake decorating a breeze!

We’ll also learn about icing, decorator bags and decorating tips and you’ll try your hand at these techniques:

stars
borders
zig-zags
drop flowers
leaves ... and more!

It will all come together on your very own mini-cake and you’ll get complete step-by-step written instructions! Say goodbye to grocery store cakes! Say hello to your own hand-made creations!

(Includes light lunch and a mini-take-home cake, decorated by YOU!)

(This class also offered on 8/21/10.)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

Waiting List

$60.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

921

SAT, OCT 9 2010
6:30 PM

"Hands-On" Full-Meal "Make & Take" Party!

“Hands-On” Class

Full-Meal “Make & Take” Party!

“What’s for dinner?” It’s the question that every home cook fears the most. But how in the world do you prepare home-style dishes for your family or for entertaining when you can't even find time to go grocery shopping?

Or perhaps you’re looking for the perfect gift for new parents, a bride-to-be or those recovering from illness. Let us help!

Imagine a fully equipped kitchen where you create a bunch of family-friendly, freezable dishes in a mere 3 hours or less … and have a whopping good time doing it. (Did someone say wine?) Now there’s an idea that should get your whisk a whippin’! There’s more though! You don’t have to clean up the kitchen when you’re finished. Yeehaw! (Where do we sign up?)

Culinary instructors Beth & Mitch Kelloff have done all the testing and shopping … and they’re here to show you how to prep, assemble and package your meal. You’ll be making:

Beet, Orange and Fennel Salad

Cheese and Shrimp Bites

Moussaka (a rich, Greek casserole)

Spinach and Ricotta Crepes

Steak and Guinness Pie (an amazing beef stew pie)

and a “real” pie for dessert: Sugar Pie!

You’ll leave with 4 to 6 servings of each recipe, all packed in foil baking dishes with lids for easy freezing and baking. You can cook the dishes tomorrow or freeze them to use within 6 weeks of preparation. Pretty cool, huh!

Cooking was never so easy … or so fun! (Tastings and camaraderie included) (Please note that all pans/containers will be included.)

Scheduled class time: 6:30-9:30 p.m.

(Class fee includes all food and packaging to create 6 take-home-to-bake dishes; each dish serves 4 to 6 people)

16 Seats Available

$95.00

Beth & Mitch Kelloff

At The Culinary Center

Class / Date

Description

Seats / Price / Location

919

SUN, OCT 10 2010
10:00 AM

''Hands-On'' Cake Decorating 102

"Hands-On" Class

Cake Decorating 102:

Intermediate Techniques

More cake decorating techniques to be discovered as we learn ...

basketweave
shell, rope and c-borders
torting and filling cakes
making and drizzling ganache glaze
writing on a cake
how to stripe a decorator bag to make realistic-looking flowers
how to make beautiful (and easier-than-you-think) roses

How do you draw on your cake without REALLY drawing on your cake? You’ll see.

You’ll try these new techniques on a take-home mini cake. Valuable hands-on experience as well as step-by-step written instructions.

(Note: Cake Deco. 101 is not a pre-requisite to this class.) (Includes light lunch and a take-home mini cake, decorated by YOU!) (This class also offered on 8/22/10.)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

3 Seats Available

$60.00

Diana Cooper

At The Culinary Center

Class / Date

Description

Seats / Price / Location

920

SUN, OCT 10 2010
10:00 AM

Grilling 101: The Thrill of Grilling

GRILLING 101:

The Thrill of Grilling

Whether you think you’re pretty darn good at grilling or you are a “Grill Meister Wanna-Be,” this class is GUARANTEED to show you how it’s done right and take your skills to a whole new level. One of our most popular classes in our Midwest Barbecue Institute Program, this extended class will leave no briquette unturned when it comes to home grilling.

Start at the beginning and not miss a beat - gas vs. charcoal; how to light a fire; determining proper fire temps; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers and cooking on a cedar plank! Your backyard will become your kingdom!

Fabulous recipes, too:

Tuscan Porterhouse Roast (now famous!)

Grilled Bruschetta with Balsamic Tomatoes

Planked BBQ Spiced Salmon

Lemon & Herb Marinated Grilled Chicken Breast

Grilled & Sautéed Italian Sausage

Portabellas with Fresh Rosemary

Ladies and gentlemen….let the grilling begin! (Tasting) This class also offered on 8/15.

Scheduled class time: 10:00 a.m. - 2:00 p.m.

NOTE: This is a demonstration class with no hands-on participation.

26 Seats Available

$75.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

889

MON, OCT 11 2010
6:30 PM

"Hands-On" Classic & Contemporary Sauce-Making Class #4

"Hands-On" Class

CLASSIC & CONTEMPORARY
SAUCE-MAKING
A 5-Session Comprehensive Cooking Series

Class #4: Moroccan Sauces

A rich farmland and an abundance of fine ingredients combine to make Morocco a culinary mecca. Morocco offers one of the most diversified cuisines in the world – with Middle East, Mediterranean, African, Iberian and Jewish influences.

Tonight we’ll use some of the spices extensively used in Moroccan cuisine as we prepare:

Tagine, a slow-cooked stew resulting in aromatic sauces

Chicken Baked with Lemons and Olives

Chermoula Vinaigrette, a clever combo of robust flavors

a traditional dish of Preserved Lemons, Rice and Fresh Oregano

and a tart and tangy Tomato & Coriander Sauce

Scheduled class time: 6:30-9:30 p.m.

15 Seats Available

$550.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

922

TUE, OCT 12 2010
6:30 PM

"Limited Hands-On" The TWISTED Tailgate! Party Fare Re-Invented

New Midwest Barbecue Institute Class

“Limited Hands-On”

THE TWISTED TAILGATE

Classic Party Fare Re-Invented

Competition BBQ’er Andy Groneman has a passion for the “Que” that is downright contagious. He’s competed for 15+ years with bragging rights and lots of wins under his belt.

Today Andy’s at the grill to share some tailgate favorites … with a TWIST. He’s taking tailgate “staples” … chili, brats, chips and dips … and re-tooling them to make ‘em better than ever!

We're taking the chili – and going green with Pozole

We're giving the brats a well-deserved dip as he kicks up the tried-and-true Beer Bath Brats

We're throwing the chips and dip out the window for Grilled Crostini 2 Ways: Sourdough Toasts with Herbed Cheese and Caramelized Onions; and Farmbread with Herbed Cheese, Smoked Pecans and Honey

That’s some tailgate magic just waiting to happen.

You’ll also be learning how to make Pig Candy. Doesn’t sound too appealing but Andy assures us it will be the new favorite tailgate food of the future … it’s addictive and requires only three ingredients.

With an arsenal of new recipes and some tips and techniques from this award-winning BBQ champ, you are ready for game day my friend! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

14 Seats Available

$55.00

Andy Groneman

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, OCT 13 2010
6:30 PM

Pro Series A: Class #7 The Mother Sauces

Professional Culinary Arts Series A

Class #7: The Mother Sauces

Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

927

WED, OCT 13 2010
6:30 PM

''Hands-On'' Ultimate Uber Extreme Pizza Class

“Hands-On” Class

The Ultimate Uber Extreme Pizza Class

Call it ultimate, call it extreme, but definitely call in your reservations for this intensive pizza-making class with Chef Cody Hogan (Lidia’s Kansas City). He'll teach his favorite pizza dough recipe along with several variations for toppings.

Techniques and great recipes will flow:

Margherita Pizza

Pizza Bianco served with Gorgonzola Dolce and Roasted Garlic

a breakfast pizza

and a sweet dessert pizza

Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty on this one! In the end, you’ll not only get to taste four different pizzas, you’ll also get to take home some pizza dough, as well as a complete ready-to-bake pizza.

Kiss the pizza delivery boy goodbye because you're making it at home now! Heck, life’s short … kiss the pizza delivery boy in any case!

(Tasting, pizza dough and complete, ready-to-bake take-home pizza)

This class is also offered on Tues. 12/7/10.

Scheduled class time: 6:30-9:30 p.m.

Waiting List

$65.00

Cody Hogan

At The Culinary Center

Class / Date

Description

Seats / Price / Location

894

THU, OCT 14 2010
6:30 PM

The Ultimate Homebrew "Boot Camp" Class 3

The Ultimate Homebrew "Boot Camp"

Class #3: Graduation Night and “Taking Leave” (10/14)

It’s graduation night for our Homebrew Boot Camp recruits in this 3rd and final class!

Tonight we celebrate our success by sampling our very own homebrew that we have diligently worked on for the past several weeks. We’ll learn what worked and what could have been improved upon. Then we’ll break out the snacks and call it a party as we hand out diplomas and Boot Camp Beer Steins!

“Big Joe” will inspire us with advanced brewing techniques and tips and summarize what we have learned so that we can successfully brew beer at home … on our own!

13 Seats Available

$180.00

"Big Joe" Asinger

At The Culinary Center

Class / Date

Description

Seats / Price / Location

928

FRI, OCT 15 2010
10:00 AM

Junior Chefs Academy: Great Breakfast Fare

Junior Chefs Academy

“Hands-On” Class
(for students ages 9 to 14)

The Fundamentals of Cooking:

Great Breakfast Fare

Shawnee Mission Schools are closed today so we're offering this very special week-day class for our young chefs!

Whether you’re working in the family kitchen to prepare a holiday brunch or want to learn to make something special to serve for Mom’s “Breakfast-in-Bed” birthday surprise ... this is the perfect class to learn some tried-and-true fundamentals of cooking breakfast.

We’ll start by learning the fundamentals of cooking with eggs as we create a very cool Omelet Roll and hearty Country Breakfast Casserole. We’ll discover how to work with hash browns, sausage and country gravy.

Breakfast breads will be covered, too as we prepare an old-fashioned bread called Monkey Bread. (Sounds funny … tastes fabulous!)

Can’t have breakfast without fruit so we’ll round things out and learn about working with fresh fruit as we create a Fresh Fruit Salsa and Homemade Cinnamon Chips.

In addition to practicing our knife skills and learning some new cooking methods, we’ll discover how to prepare some of these dishes in advance of our brunch or special breakfast … a great time-saver (especially if you like to sleep in!). (Ages 9-14) (Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

******************************

Hey Kids! Are You Serious About Cooking?
Check This Out!!
The Culinary Center of Kansas City's NEW
Junior Chefs Academy!

CLICK HERE for more details & to become a member of the Junior Chefs Academy!

14 Seats Available

$50.00

Leah Schmidt

At The Culinary Center

Event / Date

Description

FRI, OCT 15 2010

Downtown Dinner Club

A Unique Dining Experience

In The Heart of Downtown Overland Park

Dress casual. We’ll be waiting for you.

Friday, 10/15/10

serving anytime between 6:00-9:00

Cost is $35 per person

Look for more Downtown Dinner Club events on 9/17 and 11/12!

Class / Date

Description

Seats / Price / Location

929

SAT, OCT 16 2010
10:00 AM

Jambalaya and Other Bayou Favorites

Tasty Saturday Mornings at The CCKC

Jambalaya and Other Bayou Favorites

Bayou or “Cajun” cuisine is one of the more recognized and celebrated cuisines of our culture and represents a way of life to many folks in the South. It has taken on the best of Spanish, Creole and German influences over time to become one of the most interesting cuisines of our culture.

Chef Tim Hall, a native of Avoyelles Parish, Louisiana, has extensively explored the length and breadth of his homeland and has mastered the oftentimes elusive nuances of “joie de vivre” (the joy of living). A popular public radio talk show host says “... accomplished cook and raconteur, Tim’s instant like-ability and larger-than-life personality is infectious; he knows the bayous and by-ways of his home state like a muskrat knows his swamp.”

Today we’ll enjoy candid insights about the food, the people and the lifestyle of the Bayou from one who has lived it ... and we haven’t yet talked about the menu!

Tim starts us off with one of his favorite appetizers: Sausage-Stuffed Mushrooms. As Tim writes in his cookbook, Laissez les Bons Temps Rouler, “I’ve made these Stuffed Mushrooms by the hundreds and they are always a hit!” These ‘shrooms have “a bit more dash in them and Tim will share tips on how to prepare them well ahead of time!

We’ll also learn how to make two Classic Green Salads, versatile enough for any type of dinner party or gathering, accompanied by Marion’s Salad Dressing – named for a friend of Tim’s and such a wonderful dressing that Tim makes it by the gallon!

Our main entrée is none other than Tim’s Best Chicken, Sausage and Pork Jambalaya. Tim explains that Jambalaya, much like Gumbo, is one of those dishes that everybody claims to have some secret ingredient for … or some process that is “uniquely” theirs. And, although many cooks are reluctant to share their “secret recipe,” Tim is all about sharing his! As he puts it, “… my secret is out and it is really no secret at all – it’s just very good Jambalaya and the result of many years of cooking for hundreds of people.”

Rounding out our menu is Tim’s Easy Fruit Cobbler, a quick recipe that will delight your guests. Tim gives us two versions of this wonderful recipe that will “expand your fruit cobbler universe by the number of fresh fruits you care to try!” Topping off our cobbler will be Mom’s Original Custard Sauce ... the same recipe Tim’s Mom made for him when he was a young boy with a craving … or “envie,” as the Cajuns would call it!

It’s going to be a delightful Saturday morning on the Bayou with this charming, talented and affable man … won’t you join us? (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

NOTE: This is a demonstration class with no hands-on participation.

25 Seats Available

$50.00

Tim Hall

At The Culinary Center

Class / Date

Description

Seats / Price / Location

930

SAT, OCT 16 2010
10:00 AM

Holiday Desserts - Beyond Pumpkin Pie!

Holiday Desserts:

Beyond Pumpkin Pie!

Those holidays sneak up on us pretty fast, don’t they. Be armed with NEW recipes for holiday desserts and learn some important baking skills and techniques from culinary instructor Mari Ruck at this desserts class that takes us beyond pumpkin pie and into the realm of:

Sticky Toffee Pudding (a classic English holiday treat)

Pumpkin Cheesecake with Caramel Sauce (oh my gosh!)

and Kahula Fudge Cake (a flourless chocolate torte with pizzazz!)

You’ll taste it all and, of course, get the recipes – because they will become your new favorites! (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

Note: This is a demonstration class with no hands-on participation.

23 Seats Available

$50.00

Mari Ruck

At The Culinary Center

Class / Date

Description

Seats / Price / Location

951

SAT, OCT 16 2010
7:00 PM

The Dining Room at The CCKC: Laughter - Good for the Digestion!

The Dining Room at The CCKC

Laughter – Good for the Digestion

(and other assorted ailments)

An Unforgettable Evening of Fine Food & First-Class Frivolity!

If you love to laugh and equally love fabulous food, then you won’t to miss this evening’s unique take on “dinner theatre” at The Culinary Center of Kansas City. Tonight your sense of humor and sense of taste combine to create one sensational dinner experience. Here to help further those sensations and tickle that funny bone is a very funny man – David Naster, nationally known comedian, author, filmmaker and highly sought-after keynote speaker.

No tickling of any bones until after we have dined on a beautifully crafted menu featuring Berkshire Pork, prepared by our Executive Chef Matt Chatfield and his talented team of sous chefs. We’ll serve a glass of perfectly paired wine along with your entrée as well.

Before we could stop him, Chef Matt decided to get in the comedy biz and came up with his dessert for tonight: “Chocolate Tart Chuckle-Cake” with Green Tea, Honey and Vanilla Bean Whipped Cream (please be sure to tell him he’s funny, too … such a competitor!).

After dessert is served and everyone has settled in, we’ll let David guide our evening from there. Where he’ll take us is anybody’s guess. But we know that the ride will be fun … and funny … and memorable. David has the ability to make people laugh without even trying. He has become an expert in the benefits of humor and laughter, even in the most unusual circumstances as evidenced by his latest book title, “Is There Laugh After Death?” David knows the sheer importance of laughter in our lives – and embraces it.

You’ll leave with a renewed spirit, better able to deal with the stresses in your life, simply by recalling some of the funny things David says tonight. Please join us for an evening of mouth-watering morsels and heart-warming mirth.

Scheduled event time: 7:00-9:30 p.m.

(Includes live comedy show with an expert jokester, gratuity, full dinner, glass of paired wine, brief culinary demo & written recipes. Unique venue and warm welcome at no additional charge!)

32 Seats Available

$80.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

932

SUN, OCT 17 2010
9:00 AM

''Hands-On'' 3-D Jack-O-Lantern Cake

“Hands-On” Class

3-D Jack-O-Lantern Cake

Creating Outrageous & Whimsical Specialty Cakes

Wanna take it “over the top” and on to the next level at your next special occasion? Today’s the day as we learn, step by step, how to create outrageous and whimsical cakes as we make our very own 3-D Jack-O-Lantern Cake! Will yours be sweet, creepy or downright scary?

In this 3-hour power-packed class, you’ll learn how to work with sculpted and colored rolled fondant alongside a very talented cake decorator and instructor, Celia Shea Thompson.

She’ll start us off by sharing her very own, tried & true, absolutely TASTY recipe for homemade rolled fondant (cause that store-bought stuff gets expensive!).

She’ll show us how to ...

make it
color it
roll it out
and cover our cakes with it!

There’s quite an art to using rolled fondant and there are definitely some tricks to prepping your cake the right way before the fondant goes on – just a few of the many techniques you will learn from Celia today. She’ll also teach us some of the finishing touches we can use to turn our special cake into a work of art including:

texturing
painting
and coloring fondant

You will be sculpting and decorating your own mini Jack-O-Lantern cake throughout the class and, at the end of the day, you will proudly take your creation home to show family and friends your new talents! You’re on your way to becoming a rolled fondant pro … move over Chef Duff … the Ace of Cakes has some competition! (Includes snacks and take-home mini 3-D cake)

Scheduled class time: 9:00 a.m. - 12:00 noon

16 Seats Available

$68.00

Celia Shea Thompson

At The Culinary Center

Class / Date

Description

Seats / Price / Location

931

SUN, OCT 17 2010
10:00 AM

Smoking 101: The ''Art of Smokology''

Midwest Barbecue Institute Class

SMOKING 101:

The “Art of Smokology”®

All the basics of backyard smoking:

use of a smoker
fuel types
wood choices
matching wood with foods
product identification
meat selection
trimming
time and temperature
proper techniques
developing “smoke ring” and “bark”
applying a rub
mops and dry rubs
the four “flavor” stages
sauce testing
proper pork shredding techniques
what to look for in BBQ from start to finish
and discussions of BBQ regions

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence …

Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto & Gorgonzola

Award Winning Rib Stars Hawg’s Breath Baby Back Ribs

“Rub Me Tender”® Brisket & Burnt Ends

Twice-Smoked Pulled Pork

and BBQ Spiced Smoked Italian Sausage

Folks, this is the quintessential class on smoking! (Tasting)

Scheduled class time: 10:00 a.m.-2:00 p.m.

Note: This is a demonstration class with no hands-on participation.

This class is also offered on 9/12.

27 Seats Available

$85.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

933

SUN, OCT 17 2010
3:00 PM

''Hands-On'' Grilling With the Champ (Adult/Child Class)

“Hands-On” Class

Special Adult/Child Grilling Class

Grilling with the Champ

A new and very special offering for our popular adult/child classes! We’re taking it “to the streets” for a grilling class like no other! You’ll work together as a team as we learn important grilling basics including:

food safety
fire safety
temperature zones
how to safely operate gas and charcoal grills
and the importance of cleaning work areas and tools

You’ll be learning from one of the best … Todd Johns (Pork Pullin Plowboys), who has lots of wins under his belt including the 2009 American Royal BBQ Contest.

Our incredible grilled dinner features:

Butterfield Pork Tenderloin

“Moink” Balls

some flavorful side dishes

and Todd will show us how to make Cobbler for dessert … yep, right on the grill!

(Dinner) (Minimum age 9; one adult must accompany each child enrolled in class.)

Scheduled class time: 3:00-6:00 p.m.

Class fee of $75 is per adult/child team. Please note that "seats available" refers to the number of team spots available in class.

6 Seats Available

$75.00

Todd Johns

At The Culinary Center

Class / Date

Description

Seats / Price / Location

934

SUN, OCT 17 2010
6:00 PM

''Limited Hands-On'' FWN: The Flavors of India

"Limited Hands-On" Class

The Flavors of India

Join us at The Culinary Center for an entertaining and flavorful Sunday night as we spice up your life (and your cooking) with a tantalizing night of Indian cuisine.

Tonight we welcome Syed Zaidi, born and raised in the capital of Uttar Pradesh, a state in North India known for a fabulous cuisine promoted by the Kings of the Moghal Empire. Chef Syed teams up with his wife Asma as they share a wealth of culinary knowledge so you’ll be able to recreate these flavorful dishes in your own kitchen.

On the menu for tonight:

Baigan Bharta (an eggplant dish flavored with garlic, ginger and cilantro)

Lamb Korma (a succulent dish made with Himalayan spices)

Palak Paneer (cheese and spinach dish)

and, last but not least, Cholay (a popular Indian bean dish)

This fabulous, exclusive event is offered only at The Culinary Center of Kansas City. We’ll navigate you through the exotic and flavorful cooking of India! (Tasting)

Scheduled class time: 6:00-9:00 p.m.

10 Seats Available

$65.00

Syed and Asma Zaidi

At The Culinary Center

Class / Date

Description

Seats / Price / Location

889

MON, OCT 18 2010
6:30 PM

"Hands-On" Classic & Contemporary Sauce-Making Class #5

"Hands-On" Class

CLASSIC & CONTEMPORARY
SAUCE-MAKING
A 5-Session Comprehensive Cooking Series

Class #5: Italian Sauces

Italy has one of the world’s richest and most varied cuisines as a result of its many regions. Sauces play a key role in creating the perfect accompaniment for Italian dishes.

This evening we explore Italian sauces such as:

Marinara Sauce, a robust and versatile sauce that is essential to master

Bolognese, the traditional meat-based sauce

classic rich and creamy Alfredo Sauce

and Pesto, a sauce made from crushed herbs and garlic, originating in Genoa, Italy

In this final class, students will be awarded a diploma for successfully completing the Classic & Contemporary Sauce-Making Series!

Scheduled class time: 6:30-9:30 p.m.

15 Seats Available

$550.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

935

MON, OCT 18 2010
6:30 PM

"Limited Hands-On" Chinese "Take-Out" - American Favorites!

“Limited Hands-On” Class

Chinese “Take-Out”

American Favorites!

About once a week we get Chinese Take-Out at our house. We love the fresh tastes, crisp crunch, and flavorful combinations. Who doesn’t!

We were more than thrilled when Executive Chef Sophia Chatfield told us she wanted to teach a class on America’s favorite Chinese “take-out” dishes. After tonight’s class, we’ll be armed with time-tested recipes, essential techniques, and the knowledge to make our OWN “take-out” favorites!

We learn best by doing, so we’ll put on an apron and get our hands in on some of the prep and cooking tonight alongside Chef Sophia (you’ll LOVE her) as we learn how to make:

Crab Rangoon

Long Mein

General Tso Chicken

and the ever-popular Fried Rice

What an incredible line-up … what a popular event this is going to be! Book early … we bet it’ll fill up fast! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

1 Seats Available

$50.00

Sophia Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

937

WED, OCT 20 2010
9:00 AM

''Hands-On'' Full-Day Italian Cooking Course II

“Hands-On” Class

FULL-DAY ITALIAN COOKING COURSE II

with Chef Cody Hogan

Featuring MORE Handmade Pasta and 10 MORE Italian Sauces!

Chef Cody Hogan (Chef de Cuisine with Lidia’s Kansas City) has changed things up and is bringing exciting NEW recipes to teach during this intensive full-day Italian cooking class! If you’ve attended one of Chef Cody’s previous Full-Day Italian Cooking Courses with us … you’re just going to have to come back to see what’s on the menu for today! When you finish this class you’ll have a full day’s worth of experience in this intensive, interactive “pasta-thon.”

You’ll be creating fresh pastas plus 10(!) incredible sauces to pair with them. In addition, Chef Cody will teach plating and presentation techniques plus how to set up your pantry so you can prepare quick pan sauces with any fresh or dried pasta.

Stay for lunch (prepared by you!) and take home some handmade pasta and sauces for dinner tonight! A not-to-be-missed culinary cooking experience with lots of “Chef Cody” time!

Some of the dishes to be taught:

Spinach Pasta Dough

Bacon, Ceci & Broccoli Raab Sauce

Pesto Trapanese

Capricciosa

Basic Ligurian Pesto with Vegetables

“Straw and Hay” with Prosciutto and Peas

Sauce Alla Norma

Italian Tomato Sauce (not Marinara)

Alfredo Sauce

Cannellini Bean, Tomato and Arugula Sauce

and Fennel and Shrimp Sauce

Holy Cow! (Includes tastings, lunch and take-home pasta and sauce dinner)

Scheduled class time: 9:00 a.m. - 3:00 p.m.

(Full-Day Italian Cooking Course I is offered on Wed. 9/15/10 and NEW Italian Cooking Course III is offered on Wed. 11/10/10. It is not required to take courses in order - and no prerequisites apply for any of these three courses.)

7 Seats Available

$130.00

Cody Hogan

At The Culinary Center

Class / Date

Description

Seats / Price / Location

936

WED, OCT 20 2010
11:30 AM

Lunch & Learn: Whole Grains - Every Way and Every Day

LUNCH & LEARN:

THE CONSCIOUS COOK

Whole Grains:

Every Way and Every Day

Everyone wants to eat healthier but no one wants to lose the flavor and texture that comes from great dishes. Take a slightly longer lunch break and join Certified Health Coach and Culinary Instructor Shelly Murray for a cooking class that will show you it CAN be done!

We are delighted to have this dynamic wellness coach in our kitchen today to explore whole grains. From quinoa to brown rice to sprouted grains to oats and more … Shelly will take you on a tour of the wide variety of grain options and teach you how to easily get more whole grains into your everyday meals. She can also tell you WHY you should include them in your diet as well, and she does it in an upbeat “user-friendly” way.

Lunch will feature her signature vegetarian recipes and will include dessert. Prepare to be surprised! You KNOW you need to add more grains to your diet. Isn’t about time you learned how to do it RIGHT with some amazing and healthy recipes to add to your repertoire? Hey, you HAVE to eat lunch … why not make it productive … and tasty!! Join us! (Includes lunch, dessert and some really great recipes)

(If you like this class, you’ll also like The Magical Bean 9/15 and Color Matters on 11/17)

Scheduled class time: 11:30 a.m.-1:00 p.m.

Note: This is a demonstration class with no hands-on participation.

24 Seats Available

$35.00

Shelly Murray

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, OCT 20 2010
6:30 PM

Pro Series A: Class #8 "Small" Sauces

Professional Culinary Arts Series A

Class #8: "Small" Sauces

You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

Scheduled class time: 6:30-9:30 p.m.

2 Seats Available

$995.00

Richard McPeake

At The Culinary Center

Class / Date

Description

Seats / Price / Location

938

WED, OCT 20 2010
6:30 PM

''Limited Hands-On'' Canning & Preserving: Fruits, Jams & Jellies

“Limited Hands-On” Class

Canning and Preserving:

Fruits, Jams & Jellies

Enjoy the goodness of summer fruits year-round by learning to preserve them now! It’s incredible to reach for a jar of your favorite summertime fruit when the winter winds blow!

Here to show us how it’s done and take the “guess-work” out of the whole process is Executive Chef Matt Chatfield, a chef by trade but a gardener at heart! He’ll put some creative spins on the classics with unique offerings such as Strawberry Balsamic Jam.

You’ll take home a jar of jam (made by YOU) plus the know-how to make more in your own kitchen.

These little beauties make GREAT gifts for the holidays and throughout the year! (Tasting and Take-Home Jam) (This class also offered on 12/8.)

Scheduled class time: 6:30-9:00 p.m.

11 Seats Available

$50.00

Matt Chatfield

At The Culinary Center

Class / Date

Description

Seats / Price / Location

939

FRI, OCT 22 2010
6:30 PM

"Hands-On" 3-Day Cooking Basics: Day 1

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

We'll learn how to prepare chicken and beef stocks ... and how to use them.

Working alongside Chef Gary Hild, you'll learn step-by-step how to prepare the perfect Sauteed Chicken Chausseur, a lovely Rice Pilaf, and a fresh vegetable medley.

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Friday: 6:30-9:30 p.m.

10 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

939

SAT, OCT 23 2010
10:00 AM

"Hands-On" 3-Day Cooking Basics: Day 2

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

For this second day of instruction, we'll be exploring the care and preparation of salad greens and dressings.

To top off our day together in the kitchen, we'll create a delicious Lemon Tart with Strawberry Salad.

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Saturday: 10:00 a.m. - 5:00 p.m.

10 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

940

SAT, OCT 23 2010
10:00 AM

"Limited Hands-On" Comfort Foods for weight watchers

“Limited Hands-On” Class

Comfort Food

for weight watchers

When you conjure up “comfort foods” in your mind, you probably aren’t thinking “LIGHT.” Surprise! It can be light! You CAN have it all – good food that is full of flavor AND healthy at the same time.

Culinary instructor Rachel Ciordas’ personal weight-watching story is inspiring and she’ll share it with us (plus great recipes, cooking techniques, tips & tricks) as we learn to make:

“Light-but-Indulgent” Ultimate Mac & Cheese

Creamy Chicken Pot Pie with Herb Crust

and “No-One-Will-Ever-Know-It’s-Light” Enchilada Casserole

Come “lighten up” with us! Recipes include complete nutritional information. (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

5 Seats Available

$50.00

Rachel Ciordas

At The Culinary Center

Class / Date

Description

Seats / Price / Location

941

SAT, OCT 23 2010
6:30 PM

"Hands-On" NEW! BBQ'n with Booze: A "Spirited" Menu for Fall

NEW! Midwest Barbecue Institute "Hands-On" Class

Flavorful Weekend Nights at The CCKC

NEW MENU!

BBQ’N WITH BOOZE – A “Spirited” Menu For Fall

Holy cow there’s a lot to learn about barbecue and its relationship with beer, liquor and wine. Here are some brand new recipes and fundamentals that you've been asking for!

Tonight Bruce Campbell, the food and beverage guy with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor and wine.

We’ll learn how to pair beer … and wine! … with barbecue as we learn to prepare:

Beer & Bacon Queso Fundido

Bourbon & Brown Sugar Planked Salmon

Grilled “Carib'bq” Shrimp

Smoked Amaretto Sweet Potatoes

and Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like the “Corona Limeade” and “Bourbon Apple Infusion.” What a fun and informative way to spend a Saturday evening! (Tasting)

Scheduled class time: 6:30-9:30 p.m.

(Look for the “original” BBQ’n with Booze class on 9/10!)

15 Seats Available

$65.00

Bruce Campbell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

939

SUN, OCT 24 2010
10:00 AM

"Hands-On" 3-Day Cooking Basics: Day 3

3-Day Cooking Basics

Give us a weekend, we’ll turn you into a cook. It’s that simple. Become a culinary weekend warrior in this 3-day “cook-a-thon” in which you’ll be introduced to the basics of cooking.

Also on the agenda today: SHRIMP! We'll learn how to buy, prep and season shrimp and how to create a flavorful Shrimp Scampi.

(Includes tastings Friday evening; tastings and lunch Saturday and Sunday; recipes; graduation certificate and a great big sense of pride for a job well done!)

Scheduled class time for Sunday: 10:00 a.m. - 3:00 p.m.

10 Seats Available

$445.00

Gary Hild

At The Culinary Center

Class / Date

Description

Seats / Price / Location

942

SUN, OCT 24 2010
10:00 AM

''Limited Hands-On'' The Globetrotting Grill-Meister: Starters & Apps

MIdwest Barbecue Institute Class

“Limited Hands-On” Class

The Globetrotting Grill-Meister

“Starters and Apps” From Around the World

Grilling has been an integral influence on so many types of cuisines from around the world. Today you’ll learn how to get your party started with some worldly appetizers, small plates and starters.

You’ll be in good hands as you learn and work alongside competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”) who knows a “thing or two” about creating flavorful layers of goodness on the grill.

How ‘bout these babies for “starters” …

Southern Pimento Cheese with Grilled Flatbread
“Soon-to-Be-Famous” PB&J Grilled Chicken Wings
Singapore Beef Satay
Baba Ghanoush (Grilled Eggplant Dip)
Grilled Portuguese Sausage with Cheese
and Bombay Sliders with Curry Sauce

We’re goin’ global with BBQ around the world, creating layers of flavor along the journey. In addition to learning these phenomenal recipes, you’ll garner culinary skills and essential techniques as we learn about grilling on different heat zones to create flavor in the caramelization of foods.

You’ll don an apron and get your hands in on some of the action as we learn prepping techniques and how to use some of the special tools of the grilling trade.

Bruce Campbell (the food and beverage guy with 25+ years in the business!) will add his mixology magic to our ‘round-the-world’ grill fest with several variations of the Cosmopolitan – the great party starter! (Tasting)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

18 Seats Available

$75.00

Richard McPeake & Bruce Campbell

At The Culinary Center

Class / Date

Description

Seats / Price / Location

943

SUN, OCT 24 2010
5:00 PM

''Limited Hands-On'' All Things Crabby

“Limited Hands-On” Class

All Things Crabby

It’s a “Crab-Fest” at The Culinary Center with Chef T.J. Stack (Executive Chef at Kansas City’s legendary Savoy Hotel).

Yes, it’s “all things crabby” as we learn how to make some fabulous crab dishes with Chef T.J., a fun and engaging chef.

You’ll be donning an apron and doing some hands-on work as well! On the menu tonight:

Crab Cakes

Crab Legs

Crab Dip

Sauteed Soft Shell Crabs

and Catalina Salad featuring, you guessed it … crab.

It’s all crab-ilicious. Don’t miss this one! (Tasting)

Scheduled class time: 5:00-8:00 p.m.

10 Seats Available

$65.00

Chef T.J. Stack

At The Culinary Center

Class / Date

Description

Seats / Price / Location

947

MON, OCT 25 2010
6:30 PM

"Limited Hands-On" In the "Galley" with Jasper Mirabile

“Limited Hands-On” Class

In the “Galley” with Jasper:

A Celebration of Food at Sea!

Chef Jasper Mirabile has to be one of the busiest chefs around! He is always going to or returning from someplace exciting – and it usually revolves around food. His most recent foray was as Guest Chef on board Holland America’s Alaskan Cruise and he can’t wait to recreate the dishes he prepared at sea … tonight, for you!

Not only will Chef JJ regale us with tales of his visits to the ports of Juneau, Ketchikan and Hubbard Glacier, he’ll show us how to prepare:

Eggplant Othello

Rustic Pasta Sauce

and Bistecca Tagliatta

The crowning touch will be Chef’s Limoncello Baked Alaska with Cannoli Gelato, the perfect dessert.

Although we couldn’t get JJ to tell us whether or not he won the ship’s limbo contest, he tells us that tonight he can perhaps be persuaded to talk about the karaoke shenanigans that ensued! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

12 Seats Available

$60.00

Jasper Mirabile, Jr.

At The Culinary Center

Class / Date

Description

Seats / Price / Location

944

TUE, OCT 26 2010
6:30 PM

''Hands-On'' Intro to Breadmaking

“Hands-On” Class

INTRO to BREADMAKING

with Chef Cody Hogan

A handmade loaf of bread is a beautiful thing. Tonight we’ll take the mystery out of breadmaking and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast!

In this very popular class you will learn all about bread ingredients:

flours
gluten
yeast
salt
and sugars

plus you’ll get practical hands-on experience with

forming
proofing
cooling
and cutting bread

Here’s a class that will result in you being able to make those lovely and tasty breads that you find in bakeries and fine restaurants. Chef Cody Hogan (Chef de Cuisine at Lidia’s) will work right alongside you as he teaches you to make your own Focaccia dough to take home and bake off (and make your home smell heavenly by the way!).

You’ll garner important baking tips and techniques as you learn to make a classic Tuscan Loaf and savory Breadsticks. A great class to learn essential breadmaking skills. (Tasting and Take-Home Focaccia)

Scheduled class time: 6:30 - 9:30 p.m.

Waiting List

$50.00

Cody Hogan

At The Culinary Center

Class / Date

Description

Seats / Price / Location

871

WED, OCT 27 2010
6:30 PM

Pro Series A: Class #9 Final Dinner Competition

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